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
Vermicelli noodles, brown rice noodles if available
carrots, julienne style
knuckle of ginger, cut into matchsticks
mushrooms, any kind or assortment
garlic cloves, chopped
boneless, skinless chicken breast - cut into small pieces
cilantro, rough chop
cashews or other nut, crushed
organic, low sodium chicken stock
gluten free tamari sauce
red pepper hot sauce
In This Recipe
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.