The Boss's Chicken Rice noodles

So called because my dad did not want what everyone else was having at teabreak when I cook for everyone (now standard practice after saying it was okay once to do different meals !!). A nice quick and easy one too!

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Serves 2

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Ingredients:

100g rice noodles

200g chicken breast – sliced

1tsp olive oil

200g baby carrots – topped, tailed, halved then quartered

1” fresh ginger – peeled and chopped finely

250g mushrooms – sliced

1 tin bamboo shoots – 1 tin – drained 150g

5 spring onions – chopped

2tblsp coconut aminos

1 handful spinach – chopped

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Method:

1. Heat up a pan.
2. Put rice noodles in boiling water.  Leave soak for 10 minutes.
3. Cook the chicken with the olive oil in the pan for 5 minutes until cooked through. Remove and set aside.
4. Put the carrots and ginger in the pan.  Cook for 5 minutes until the carrots are softening.
5. Add the mushrooms. Cook until soft.
6. Add the bamboo shoots.  Cook for 1 minute.
7. Add the spring onions and aminos, return the chicken to the pan.  Season.
8. Drain the noodles, add to the pan with the spinach.  Mix it all together.

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Notes:

To veganise this swap out the chicken for firm smoked tofu

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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