1 tbsp olive oil
375g packet diced (uncooked) chicken breast
1 red pepper
half a bunch of scallions – green end only
half a 250g packet of rice noodles
½ tsp red chili paste
3 tbsp gluten free soy sauce, preferably dark
1 tbsp maple syrup
a small handful of fresh coriander, about half a pack
Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir.
Leave it to cook over a high heat while you quarter, seed and slice the pepper.
Throw the pepper into the wok when it's ready and stir. The chicken should be starting to turn from pink to white.
Pour boiling water over the rice noodles in a bowl and leave to soak.
Spoon the chili, gluten free soy and maple syrup into the wok, then continue cooking.
Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved scallion leaves (green end only) and roughly chop the coriander.
Toss these into the wok and stir well. Serve with the drained rice noodles.
Recipe adapted from: Good Food