Yakisoba

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Ingredients

• 1tbs extra virgin olive oil
• 120g red capsicum (bell pepper)
• 80g carrot
• 100g common cabbage
• 20g spring onion tops (green part only)
• 380g chicken breast-slices
• 150g gluten free spaghetti or rice noodles
• SAUCE
• 1.5tbs GF soy sauce
• 1tbs oyster sauce
• 1.5tbs GF tomato sauce (ketchup)
• 3tbs worcestershire sauce
• 1tsp garlic oil
• 1.5tsp sugar

Directions

1. If using Spaghetti – cook according to package instructions until al dente then drain and rinse with cold water to prevent overcooking (GF Pasta can get overcooked and turn mushy quickly). Set aside.
2. If using Rice noodles- soften with boiling water, drain and rinse with cold water. Set aside.
3. Cut vegetables into strips.
4. Cook chicken in pan with some garlic oil, salt and pepper until browned. Once browned, remove from the pan and Sautee vegetables except for the Spring Onion until softened using more oil as needed.
5. Add in remaining ingredients including the sauce, chicken and noodles.
6. Stir through until noodles are warmed through and sauce has thickened.
7. Serve and enjoy.