This week has been super stressful for me and I feel like I’ve not had 2 minutes to sit down and take a breath. I’ve been so busy in the last week of the school holidays organising my new classroom (which wasn’t a classroom before so it took ages!) and unpacking and sorting out my new bedroom and trying to make friends with my new housemates.
I don’t know about you guys, but I always find that when I’m super busy, I’m a lot more prone to picking up something in the supermarket even if I know that it probably contains a lot of things that I shouldn’t be eating because I’m in a rush. No one needs to tell me that its literally the worst thing I could do when I’m busy because I don’t have time for a sore tummy and IBS related issues but it’s what I tend to end up doing.
But this week, Ive tried super hard to refrain from quick and easy super market meals that I know will make me ill. So when I found rice noodles, ginger and chilli paste in Aldi, I decided that a spicy noodle dish that would take about 15 minutes to prepare was the way to go so that I could have something tasty to eat that wouldn’t be bad for my tummy.
Although it was never meant to be a shared recipe and just a quick meal for me, it was actually really delicious so I’d like to share the recipe with you guys too so that you can have a tummy friendly quick meal for those busy days when you don’t have lots of time! It quite a a spicy dish because I love anything that has a good kick to it but you can adapt and change the level of spice according to what you enjoy.
This recipe is kept low FODMAP by using rice noodle that I found in Aldi, by not using any garlic or onion, and by sticking to low FODMAP veggies that I always have in the fridge.
Low FODMAP and gluten free spicy chilli and ginger chicken noodle bowl (serves 1)
You’ll need:
- 1 chicken breast, in thin strips
- 3 or 4 florets of broccoli, chopped small
- a carrot, chopped quite small
- 2 baby corn, chopped into small rounds
- rice noodles (I used one serving size according to the packet instructions)
- cooking oil
- 1 tsp chilli paste (make sure it doesn’t contain garlic/onions)
- 1/2 tsp ginger paste
- 2 tbsp soy sauce (gluten free if necessary)
- salt and pepper
Method:
- Begin by heating cooking oil in a frying pan or wok before adding in the thinly slice chicken breast slices and cooking for a few minutes or until almost cooked through on a medium to high heat.
- In the meantime, cook the rice noodles according to the packet instructions.
- Once the chicken is almost cooked through, add in the vegetables and cook for a further few minutes until they soften but still have a good crunch.
- Turn down the heat, add the soy sauce, chilli paste and ginger paste and then cook for a further minute or 2. Continually stir to ensure that all chicken and vegetables are coated in the delicious sauce.
- Serve up your rice noodles in a bowl before adding the chicken and vegetable mixture on top.
- Enjoy hot.
Thanks for reading my latest post and I hope you really enjoy making your very own low FODMAP and gluten free spicy chilli and ginger chicken noodle bowl! If you do give this dish a try, please show me your tasty creations by tagging me on Instagram using @learningtolovelowfodmap.
Have a great week,
Amy xx
Learning to Love Low FODMAP 