Cook the noodles, drain well, then toss with a drizzle sesame oil.
Finely slice the beans, cut the carrot into matchsticks and deseed and slice the red chilli.
Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce.
Recipe from Good Food magazine
85g bundle rice noodles
drizzle of sesame oil
8 slice green or runner beans
1 small carrot
½ red chilli
1 tbsp toasted sesame seeds
handful shredded cooked chicken
gluten free soy sauce