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Author Notes: My naturopath put me on an elimination diet which is just another term for extreme detox. Gluten, dairy, eggs, sugar, soy, honey and many more things are not allowed. I struggled to find interesting recipes that I could eat and still feel satisfied and not bored but found very little. I came up with this dish by trying to empty a number of items from the cupboard and it quickly became a favourite. —Jaxmccaff
- 1/2 packet Vermicelli noodles, brown rice noodles if available
- 3 carrots, julienne style
- 1 knuckle of ginger, cut into matchsticks
- 1 handful mushrooms, any kind or assortment
- 2 garlic cloves, chopped
- 1 pound boneless, skinless chicken breast - cut into small pieces
- 1 bunch cilantro, rough chop
- 1 lime
- 1 handful cashews or other nut, crushed
- 2-4 tablespoons organic, low sodium chicken stock
- 2 tablespoons olive oil
- 3 splashes gluten free tamari sauce
- 3 drops red pepper hot sauce
- Prep all vegetables and chicken. Soak vermicelli noodles in bowl of hot water until soft but with a slight bit of crunch to it still - about 10 min. Drain and leave in bowl.
- Heat olive oil over medium high heat in large skillet. Add ginger and garlic. Saute for 1 minute. Add chicken, mushrooms and carrots. Add some chicken broth - just enough to wet the pan. Cook for about 5-7 minutes or until chicken cooked through. Add more chicken broth while cooking if pan becomes dry.
- Prep nuts and cilantro. Once the chicken mix is cooked, add noodles and a few good splashes of tamari and hot sauce to suit your taste. Squeeze juice of 1/2 a lime into pan. Mix. May need to use a salad tong technique to mix veg, sauce and noodles together. Cook in pan for another 2 min and then remove to shallow bowls. Sprinkle with cilantro, nuts and serve with lime wedge.