1 tbsp garlic infused oil
good chunk fresh root ginger, grated
1 red chilli, deseeded and chopped
1 tbsp gluten free soy sauce
2 tbsp tomato purée
2 chicken breasts, cut into chunky strips
3 blocks straight to wok medium rice noodles
3 carrots, cut into thin sticks
1 tbsp vegetable oil
300g pack beansprouts
3 spring onions, halved and sliced into long strips - green end only
1 tbsp oyster sauce
Mix together the garlic oil, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked.
Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.
Recipe from Good Food magazine