Ingredients


1 tbsp sunflower or vegetable oil

4 skinless, boneless chicken thighs, diced

1 tsp garlic infused oil

1 red pepper, thinly sliced

2 carrots julienned

1 tsp chopped  chives

100g or 3 good handfuls beansprouts

2 x 150g packs straight-to-wok rice  noodles

3 tbsp oyster sauce










Method


Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.

Throw in the pepper, carrot and cook for 2 mins more. next, add the  beansprouts, rice noodles, sauce and 5 tbsp water, garlic oil and chives and toss everything together for a final 2 mins cooking.

Serve immediately.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Quick chicken noodles
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