(serves 2 to 3)
For vegetarian or vegan, use 250g firm tofu cut into 2.5cm cubes
• 400g (14oz) fresh rice noodles or 150g (5oz) dried
• 3 tbsp cornflour
• 250g (9oz) skinless chicken breast fillets or extra-firm tofu, thinly sliced
• 3 tbsp garlic-infused oil
• 1 red capsicum, deseeded and thinly sliced
• Handful of beansprouts
• Handful of spring onion greens, chopped
For the sauce:
• 60ml (¼ cup) gluten-free soy sauce
• 60ml (¼ cup) rice wine vinegar or mirin
• 2 tbsp dry sherry (optional)
• 2 tbsp garlic-infused oil
• 2 tbsp minced ginger
• 3 tbsp sugar
1. In a small bowl, combine the ingredients for the sauce. If using dried rice noodles, prepare them according to the packet instructions.
2. Spread the cornflour out on a large dinner plate, add the sliced chicken and roll it around until well coated. Set aside.
3. Add 1 tablespoon of the garlic-infused oil to a wok and place over a high heat. When hot, add the capsicum and stir-fry until lightly browned in places. Remove from the wok and transfer to a small plate.
4. Next, add the remaining garlic-infused oil to the wok over a high heat. Once hot, add the coated chicken and stir-fry until lightly golden and cooked through, then add the sauce mixture – it should sizzle excitedly.
5. Allow to reduce until thick and sticky, then add your fresh or cooked dried rice noodles, followed by your red pepper.
6. Stir-fry until everything is well coated, then add the beansprouts and stir-fry for a further 2 minutes.
7. Top with the spring onion greens and serve.
Tip: Rice noodles that also have a little tapioca starch in them are the best, as they don’t break anywhere as easily as vermicelli.
This is an edited extract from How to Plan Anything Gluten Free by Becky Excell, published by Quadrille Books.
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