2 blocks rice noodles (medium)
2 tsp sunflower oil
2 cooked chicken breasts, shredded
3 carrots, finely sliced into rings
2 tbsp golden syrup
1 tbsp gluten free soy sauce
juice 2 limes
3 tbsp toasted sesame seeds
handful coriander leaves
Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
Heat the remaining oil in a wok and add the chicken and carrots.
Stir-fry for a few mins.
Add the golden syrup, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds.
Mix well, heat through and sprinkle with coriander to serve.
Recipe from Good Food magazine