Allergy free Singapore noodles recipe

Ingredients

• 250g dried rice sticks
• 2 tbsps olive oil
• 1 onion, thinly sliced
• 1 double chicken breast, thinly sliced
• 2 garlic cloves, thinly sliced
• 2cm piece fresh ginger, finely grated (optional)
• 1 tbsp curry powder
• 1 carrot, halved lengthways, sliced diagonally
• ½ red capsicum, thinly sliced
• 100g beans, trimmed and sliced, or bean sprouts
• ½ cup chicken stock made from a Massel salt reduced chicken ultracube
• 2 tbsps allergy free soy sauce replacer
• 1 tbsp rice wine vinegar (may have gluten) or white vinegar
• 1 tbsp brown sugar

Method

• Place the noodles in a large, heatproof bowl.
• Cover with boiling water.
• Stand for 5 minutes or until noodles are tender then drain.
• Heat a large wok over medium-high heat.
• Add the olive oil and swirl to coat.
• Stir-fry the onion, chicken and garlic for 2 minutes or until onion has just softened.
• Add the curry powder and ginger.
• Stir-fry for 30 seconds or until fragrant.
• Add the carrot and stir-fry for 2 minutes or until heated through.
• Add the rice sticks  beans, capsicum, chicken stock, soy sauce replacer, rice wine vinegar or white vinegar and brown sugar.
• Stir-fry for 1-2 minutes or until the noodles are heated through.

Note

• Bean sprouts are traditional.