This is a great mid-week supper for the family which can be made mostly out of ingredients from your storecupboard. You will need a large wok for this one, though, as you need space to stir-fry the egg at the end.
gluten-free, wheat-free, dairy-free, yeast-free, soya-free, nut-free, seed-free, citrus-free
preparation time 10 minutes cooking time 15 minutes serves 4
- 250g rice noodles
- 2 tbsp olive oil
- 2 large skinless chicken breasts, cut into thin strips
- a 1cm piece fresh ginger, peeled and finely chopped
- 2 small red chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and cut into thin strips
- 2 tsp mild curry powder
- 6 spring onions, finely sliced
- 300g cooked, peeled large king prawns
- 3 tbsp tamari soy sauce
- 2 tbsp fresh gluten-, yeast- and dairy-free chicken stock, or vegetable stock made from gluten-, yeast- and dairy-free stock powder
- 1 organic egg, beaten
- 1½ handfuls chopped coriander leaves
- Put the noodles in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes until soft. Tip into a colander and rinse well with boiling water.
- Meanwhile, heat 1 tablespoon of the oil in a large wok until hot. Add the chicken and cook over a medium heat, stirring continuously, for 5-6 minutes until lightly browned and cooked through, then remove and put on a plate.
- Rinse and dry the wok and pour in the remaining tablespoon of oil. Turn up the heat and heat the oil until hot, add the ginger, chilli and garlic and stir-fry for 30 seconds, stirring continuously. Add the pepper and continue to stir-fry for 2 minutes, stirring all the time. Stir in the curry powder, spring onions and prawns and stir-fry for a further 2-3 minutes. Add the chicken and noodles and pour in the tamari and stock, and stir in well.
- Push the noodle mixture to one side of the wok and quickly add the egg to the other side. Stir-fry for 1-2 minutes until cooked through, then stir into the noodle mixture. Sprinkle over the coriander and serve immediately.