In the past 10 days I had to present 3 presentations as part of my placement. Yes three! One of which was two hours long… It was quite stressful preparing for all three but now that that’s all in the past I have a bit more time to myself and more time for the blog! Which means more recipes to share with you guys. On the bus home today I somehow started thinking about noodles and how long it’s been since I made some. Noodles and couscous used to be regulars in my diet but since being low FODMAP I stopped both. Despite buying rice noodles and having an ample stock in my cupboard I still hadn’t made noodles in months! Therefore I came up with this recipe on my way home.  It is relatively quick and easy to make. Hope you enjoy it. For those of you in the UK I used Ko-Lee rice noodles for this recipe which I bought from Sainsbury’s. They’re great and a packet costs only 75p. How great is that?!

Quick Noodle Stir Fry

Ingredients:

• 1 tablespoon (gf) soy sauce
• thumb size piece of fresh ginger, chopped
• 1/3 green chili pepper, chopped
• 1 teaspoon peanut oil
• 1/2 teaspoon dry sherry (or mirin if you can have/tolerate small amounts of wheat)
• 1/2 chicken breast sliced thinly or 150g tofu
• handful of soft stem broccoli
• 1/2 small capsicum pepper sliced
• 3 spring onions, green part only chopped
• 1/4 carrot grated
• 1/4 courgettes sliced
• handful canned mushrooms sliced
• 1 tablespoon garlic infused olive oil
• 100g dry rice noodles
• pinch kashmiri red chili powder
• Pinch toasted sesame seeds

Method:

1. Make the marinade by mixing soy sauce, peanut oil, ginger, chili, and dry sherry together.
2. Cover the chicken or tofu in the marinade.
3. In the meantime chop up all your vegetables.
4. Heat the garlic infused oil. Add the chicken or tofu and seal.
5. Add all the vegetables and stir fry until cooked.
6. Add the  kashmiri red chili powder and the cooked noodles. (Cook noodles as per pack instructions)
7. Mix everything together well.
8. and serve!
9. You may drizzle with a mixture of 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon sherry (or mirin – if you can have small amounts of wheat).
10. Sprinkle with the sesame seeds.
11. Enjoy!

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