Ingredients
Scale
- 250 g rice noodles
- 400 g chicken breast
- 320 ml coconut milk (a portion of 80 ml is low FODMAP)
- 1 zucchini
- 1 green bell pepper
- 2 carrots
- A splash of sweet soy sauce
- Salt, pepper and paprika powder
Instructions
- Cut the chicken breast into cubes and fry them in a pan with some oil. Season it with some pepper and salt.
- Bring a pan with water to boil.
- Cut the bell pepper in strips and the zucchini and carrot in cubes. Add this to the chicken breast when it is done. Fry the vegetables for a few minutes while stirring it through.
- Cook the rice noodles in the pan with boiling water according to the instructions on the package. Drain them when they are done.
- Add the can of coconut milk to the chicken and vegetables and let it simmer for a few minutes on a medium fire. Flavour with some salt, pepper and paprika powder and at the end add a splash of sweet soy sauce.
- Divide the rice noodles over four plates and put the sauce on top.
- Prep Time: 20 mins