Chicken stir-fry with rice noodles (source: EFCCA)

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Ingredients (serves 4): •

400 g of chicken •

2 medium zucchinis•

2 carrots •

1 leek (if it is well tolerated)

• A handful of baby spinach

• A bit of fresh ginger

• 2 tablespoons of sesame oil

• 4 tablespoons of soy sauce

• 1 teaspoon of brown sugar

• 2 teaspoons of corn starch

• rice noodles, 400 g

Preparation:

Add soy sauce, corn starch and brown sugar to a small bowl and whisk to combine. Leave it to the side. Cook rice noodles as instructed on the package. Dice the chicken and cut the leek, carrots and zucchinis into little sticks. Wash the spinach. Preheat the wok, and add sesame oil followed by leek, and shortly after, chicken. Add the carrots and zucchinis. Cook shortly, over high heat. Add the sauce that you have prepared at the beginning and stir until it thickens. Finally, add spinach into the pan, and let it wilt. Serve with rice noodles.

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.