Gluten and Dairy Free Asian Chicken Noodle Soup

Hello

This recipe is perfect to make if you have some cooked leftover chicken to use up.  It is so quick to put together and it has to be one of my favourite soups of all time.

I use vermicelli rice noodles as they are naturally gluten free and can be picked up fairly cheaply in the supermarket Asian section.

Enjoy!

Fx

Gluten and Dairy Free Asian Chicken Noodle Soup

Gluten and Dairy Free Asian Chicken Noodle Soup

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon turmeric
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 red pepper, cut into thin slices
  • 1 tablespoon lime juice
  • 400ml can of coconut milk
  • 400ml chicken stock
  • 2 chicken breasts, cooked and cut into cubes
  • 150g vermicelli rice noodles
  • salt and pepper for seasoning

Directions

  1. Place the olive oil in large saucepan over a medium heat
  2. Add in the curry powder, garam masala, chilli flakes, turmeric and garlic
  3. Cook for a couple of minutes
  4. Stir in the onion and pepper and sauté for 5 minutes
  5. Pop in the chicken, lime juice, coconut milk and chicken stock
  6. Bring to the boil
  7. Add the noodles and simmer for 3 minutes
  8. Season to taste
  9. Divide between four bowls and serve

Gluten and Dairy Free Chicken Lo Mein

Hello

Chow Mein and Lo Mein are both usually prepared using soft egg noodles – which are wheat based therefore not making them suitable for a gluten free diet.  I’ve already had a go at making chow mien and you can find the recipe on my website.  Lo Mein has more sauce than Chow Mein and the noodles are softer as they are cooked in the broth rather than stir fried like Chow Mein.  I experimented and found flat rice noodles worked best for this recipe as a gluten free noodle substitute, hope you like it.

Enjoy!

Fx

Gluten and Dairy Free Chicken Lo Mein

Gluten and Dairy Free Chicken Lo Mein

Serves 2

Ingredients

  • 2 chicken breast, cut into cubes
  • 1 carrot, cut into strips
  • 1 pepper, cut into strips
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1/4 teaspoon Chinese 5 spice
  • 1 teaspoon brown sugar
  • 1/4 teaspoon dried chilli flakes
  • 1/2 teaspoon ground ginger
  • 1 teaspoon gluten free flour
  • 250ml chicken stock
  • 2 tablespoons gluten free soy sauce
  • 100g gluten free rice noodles
  • handful of spinach
  • salt and pepper for seasoning

Method

  1. Add a drizzle of olive oil to a large shallow pan over a medium heat
  2. Saute the chicken, carrot, pepper, onion, garlic, Chinese 5 spice, brown sugar, chilli and ginger for 5-10 minutes
  3. Sprinkle over the flour and stir in
  4. Pour in the soy sauce and chicken
  5. Add in the noodles and bring to the boil
  6. Turn down the heat to a simmer, cover with a  lid and cook for 10 minutes
  7. Add in the spinach and season to taste
  8. Cook for 2 minutes then serve immediately