85g rice noodles or buckwheat noodles
drizzle of sesame oil
1 small carrot
½ red chili
1 tbsp toasted sesame seeds
handful shredded cooked chicken
Gluten free soy sauce
Cook the noodles, drain well, then toss with a drizzle sesame oil.
Finely slice the zucchini, cut the carrot into matchsticks and deseed and slice the red chili.
Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it.
Pack with a small portion of gluten free soy sauce.
Recipe adapted from: Good Food