150g/5oz medium rice noodles
dash toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
2 tbsp gluten free soy sauce
1 tsp five-spice powder
1 tbsp cornflour
1-2 tbsp groundnut oil
1 red pepper, seeds removed and finely sliced
150g/5oz bean sprouts
1 scallion, sliced lengthways - green part only
freshly ground black pepper
Cook the rice noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions.
Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
Put the chicken strips in a bowl and season with a dash of gluten free soy sauce and the five-spice powder, if using. Mix well, then lightly dust the chicken strips with the cornflour.
Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
Add the red pepper and stir fry for 1 minute, then add the bean sprouts and scallion and stir fry for 30 seconds.
Stir in the cooked noodles and season with the gluten free soy sauce, a dash of sesame oil and freshly ground black pepper. Pile the noodles onto a serving plate and serve immediately.
Recipe adapted from: Good Food
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