2 tbsp groundnut oil
1 tbsp grated fresh root ginger
1 red chili, de-seeded, finely chopped
2 tsp ground turmeric
100g/3½oz smoked bacon, finely chopped
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
1 handful beansprouts
100g/3½oz cooked chicken breast, shredded
250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp crushed dried chilies
2 tbsp gluten free soy sauce
1 tbsp clear rice vinegar
1 free-range egg, beaten
dash toasted sesame oil
Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chili, and turmeric for a few seconds.
Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.
Add the noodles to the wok and toss for 1-2 minutes, then season with the chilies, gluten free soy sauce and vinegar. Stir well to combine.
Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through.
Season with a dash of sesame oil, then pile the stir-fry onto a serving plate.
Recipe adapted from: Good Food