Ingredients

The following ingredients have 2 Servings
  • 4 ounces vermicelli noodles (brown rice noodles preferred)
  • 2 tablespoons olive oil
  • 1 (2-inch) piece ginger, cut into matchsticks
  • 2 garlic cloves, chopped
  • 1 pound boneless skinless chicken breast, cut into small pieces
  • 3 carrots, cut into long, thin strips
  • 1 handful mushrooms (any kind), sliced
  • 2 to 4 tablespoons organic, low-sodium chicken stock
  • 3 splashes gluten-free tamari sauce
  • 3 drops red pepper hot sauce
  • 1 lime
  • 1 bunch cilantro, coarsely chopped
  • 1 handful cashews or other nuts, crushed

Instruction

  • Soak the noodles in a bowl of hot water until softened but they still have a slight bit of crunch, about 10 minutes. Drain and leave in the bowl.
  • In a large skillet over medium-high heat, warm the oil. Cook the ginger and garlic, stirring frequently, for 1 minute, until fragrant. Add the chicken, carrots, and mushrooms and stir to combine. Add a couple tablespoons of the stock, just enough to moisten the pan. Cook, stirring occasionally and adding more stock if the pan becomes dry, for 5 to 7 minutes, until the chicken is cooked through.
  • Add the noodles, tamari, and hot sauce. Squeeze the juice of half of the lime into the pan; cut the remaining half into wedges for serving. Cook, stirring, for about 2 minutes more, until heated through. Divide the noodle mixture among shallow bowls. Sprinkle with the cilantro and nuts; serve with the lime wedges alongside.