It’s 2018! I don’t know if you have any New Year’s resolutions but mine are generally food-related. Try this and try more of that. My life revolves around food, yours probably does too if you’re coeliac or intolerant to gluten. Food plays a large part in our day-to-day lives, so when you can’t eat a lot of the food everyone else is eating, it can impact you every day. That’s why it’s important to me to try out all kinds of new recipes so I don’t feel as though I’m missing out.
So if you’re making it your new mission to find tasty and easy gluten-free food, start with this recipe and see what you think!
We all know a stir-fry is a quick meal, which makes it a great addition to your mid-week meal plan. You can almost put anything you want into your stir-fry from chillies to sweet potato – basically, whatever you have in your fridge! I wanted something with both colour and flavour and this recipe delivers both. You can turn up the spice in this dish by adding some chilli flakes to step number five.
Kale or spinach work well for this dish, too. Both are superfoods but I’ve had a lot of spinach dishes recently, so I reached for the kale, it doesn’t turn to mush quite as easily as spinach does when wilted.
- Gluten-free rice noodles
- 2 tbsp miso paste
- 2 tbsp tomato puree
- 1 inch of ginger, grated
- 1x onion
- 1x leek, sliced
- 2x red peppers
- 2x chicken breast, thinly sliced
- 1 tbsp Olive oil
- Large handful of kale
1. Fry the chicken in the oil until it’s almost cooked around 6-7 minutes
2. Add the peppers, leeks and onion and fry until softened
3. Add the ginger, tomato puree and miso paste and mix well. Add a couple of tablespoons of the rice noodle water to loosen the sauce
4. Once the noodles are cooked drain and put to one side
5. Add the kale to the frying pan and mix until wilted
6. Serve the noodles with the sauce and enjoy