Rice noodles are a godsend on a gluten-free diet, and this recipe is not only completely delicious but ridiculously healthy and entirely versatile. It’s also the perfect dish for using up leftovers: we make ours on a Monday, making a stock from the bones of the weekend roast chicken, and all those straggly scraps of meat which don’t quite make it to the table. Haven’t got time to make your own Chinese Five-Spice? Shop-bought versions are perfectly fine, but don’t expect the same level of flavour you will achieve from making your own from scratch. Here’s what you need to serve two:
- 200g rice noodles (we like these)
- 1l quality chicken stock
- Plenty of chunky vegetables (courgettes, peppers, brocolli, green beans, mushrooms etc), roughly chopped
- Cooked chicken
- Spices: dried chilli, cloves, nutmeg, ground cinnamon, fennel seeds and star anise
- Thumb-sized piece of ginger, thinly sliced
- Fish sauce
- Gluten-free soy sauce
- Dry-fry the spices and ginger until fragrant, then grind in a pestle and mortar and set aside.
- Meanwhile, bring the stock to a gentle simmer before lowering the heat and adding the rice noodles, allowing them to soften according to the packet instructions.
- Bring a separate large pan or wok to a high heat, add a drizzle of oil and stir fry the veg for 2 minutes, or until they begin to soften.
- Coat the veg in the spice mix and continue to fry for another minute or so.
- Pour in a decent splash of soy sauce and fish sauce, about six or seven glugs of each, and fry for another 2-3 minutes
- Check on the noodles – by now they should have started to soften but still have a slight firmness. Pour them – along with all of the stock – straight into the wok with the veg.
- Add the shredded chicken to the pan with a touch more fish and soy sauce, toss and leave to simmer down for 2-3 minutes until sticky.
- Serve with a handful of crushed peanuts (optional) and fish sauce to taste.