55g/2oz rice noodles

300ml/½ pint hot low FODMAP chicken stock

3 tbsp chopped fresh coriander, plus extra to serve

1 tbsp gluten free soy sauce, plus extra to serve

1 tsp sesame oil

1 free-range egg, beaten

2 tbsp finely sliced Chinese cabbage

Serves - 2


Place the rice noodles into a bowl, pour over enough boiling water to cover them and leave for 3-4 minutes, or until softened. Drain.

Place the stock into a small saucepan, add the coriander, gluten free soy sauce and sesame oil and bring to the boil.

Make a whirlpool by stirring the pan with a wooden spoon and then crack the egg into the whirlpool and whisk. Add the shredded Chinese cabbage and stir.

To serve, pour into a bowl and garnish with coriander leaves and gluten free soy sauce.

Recipe adapted from: Good Food
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