Serves 2


  • 150g rice noodles
  • 1 chicken breast, cut into small cubes
  • 1 egg
  • 1 small onion, finely chopped
  • 1 red pepper, finely chopped
  •  1 garlic clove, minced
  • 1 tablespoon cashew nuts, finely chopped
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons sweet chilli sauce, double check it is gluten and dairy free
  • 110ml water


  1. Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
  2. In a small saucepan fry the garlic, pepper and onions for a couple of minutes in a little oil
  3. Stir in the sweet chilli sauce, water, sugar and fish sauce
  4. Bring to the boil then set aside to use later
  5. Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
  6. Turn down the heat to medium and stir in the beaten egg
  7. Cook for a couple of minutes
  8. Stir in the cooked rice noodles and the sauce you made earlier
  9. Add in the cashew nuts
  10. Cook for a further minute and then serve

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