Fast Rice Noodles with Chicken Stir-fry

When you need a go-to nutritious, easy and fast midweek dinner recipe, this is perfect!Cooking vegetables high and fast (or low and slow) retains the most nutrients and stir-frying gives you a one pan option to include a rainbow of vegetables in your meal.

Rice noodles cook in a couple of minutes by just placing in boiled water.

• Chicken cut into thin strips
• Thinly sliced selection of vegetables (eg carrots, onions, garlic, scallions, courgettes, peppers, asparagus, broccoli, cauliflower, aubergine, sweet potato, bok choy, peas, mange tout, white or red cabbage etc)
• Rice Noodles
• ¼ cup Tamari (Gluten Free Soya Sauce)
• 1 cup GF Sweet Chilli Sauce
• ¼ cup Rapeseed Oil
• Black Pepper & Sea Salt (or Pink Himalayan Salt)

✓ Place a little rapeseed oil in a hot pan and cook the chicken strips through
✓ Add the vegetables and stir-fry until lightly cooked (or to your personal taste of crunchiness)
✓ Mix the Tamari, Sweet Chilli Sauce, Remainder Rapeseed Oil together well and season
✓ Cook the noodles as per instructions on the packet (probably from 30 seconds to 2 minutes depending on the brand)
✓ Drain the noodles
✓ Whisk the sauce again and add to the pan and toss until everything is covered
✓ Add the noodles to the pan and mix well✓ Serve and enjoy!

If you have leftovers, refrigerate when cool and it makes a great lunch, hot or cold, the next day!

Lyn Sharkey Nutrition
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