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
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.