3 tbsp vegetable oil
4 skinless boneless chicken breast fillets
100g fresh root ginger, peeled and cut into small slithers
200ml saké or dry sherry
3x 200g packs ready to use rice noodle
3 tbsp gluten free soy sauce
Coriander to garnish
Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan.
Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min.
Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and cook for a few mins.
Add the sake or sherry and noodles. Give everything a good mix. Drizzle over the gluten free soy, stir through the shredded omelette, sprinkle over the reserved coriander and serve.
Recipe adapted from: Good Food
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