Gluten-free tamari chicken chow mein

Ingredients

For 1 serving

• Rice noodles65 g
• Chicken breast110 g
• Napa cabbage100 g
• Carrots50 g
• Bean sprouts60 g
• Tamari1 tablespoon
• Garlic1 clove
• Peanut oil2 teaspoons
• Sesame oil1 teaspoon

Contains: nuts, soy, sesame,

Method

1. Bring a kettle of water to the boil, pour it over the rice noodles in a bowl and leave to soak for 8 minutes, until soft but still springy; drain and rinse under cold water.
2. Meanwhile cut the chicken breast into thin strips and chop the garlic. Peel the carrots and cut into julienne, slice the Chinese cabbage into 1 cm strips; rinse and drain the bean sprouts.
3. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the chicken with the garlic for 4 minutes, until golden and cooked through.
4. Add the Chinese cabbage and carrots and stir-fry for 3 minutes, until wilted but still crunchy.
5. Add the noodles, bean sprouts and tamari and stir-fry for 2 minutes, lifting with two tongs, until the noodles are hot and evenly coated.
6. Turn off the heat, dress with the sesame oil, toss and serve straight away.