This is a great spicy noodle dish, alternatively it can be done with beef strips or mixed vegetables. Make sure that the spices, especially the curry powder you are using are gluten free ( I use ‘Keen’s Traditional Curry Powder’ comes in a bright orange tin and is available at the supermarket). Feeds 4 people.

• 2 Chicken Breasts

• 500 grams of rice noodles

• 1 Large red capsicum/pepper

• 1 Large onion

• Tamari sauce (gluten free soy sauce)

• 2 teaspoons curry powder

• 2 teaspoons cumin

• 1 teaspoon of Chinese five spice

• 2 teaspoons of Garlic

Mix all the spices together in a bowl or cup and add enough water to form a runny paste.

Chop your chicken into bite size pieces.

Dice your onion.

Fry the chicken and onion in oil in a large non stick frying pan until the onions are brown and the chicken is cooked through.

Meanwhile, boil the rice noddles according the the instructions on the packet.

When the chicken/onion mix is browned, add the spice mix and let simmer for 10-15 minutes, adding small amounts of water so it doesn’t dry out.

Cut the red capsicum into bite size strips and add to the frying pan for 2 minutes.

Meanwhile drain the noodles and add to the frying pan adding tamari sauce to taste. Stir through until the mix is even and serve.