Filed under : Events > Gluten Free Products > Gluten Free Recipes
My month started out with good intensions, I had so many recipes in mind I was going to noodle up a Gluten Free storm. Of course, as the month went on â€˜thingsâ€™ got in the way. Particularly the fact that I have decided to re-join the workforce! After 12months of working from home and travelling the world, it has certainly come as a shock to the system, but all in all I am enjoying it. Best of all, my new work mates love food. Honestly at lunch times you would think we were on the set of a movie with the spread we put on. Each day we take it in turns making lunch for the group and gradually everyone is learning how to adjust recipes to be Gluten Free. It is wonderful to have so much support and encouragement from people at work.
So here it isâ€¦
Gluten Free Suziâ€™s – March Noodle Recipe
I decided on this recipe as it is actually the meal that we ate the most frequently during March, plus it is the most requested meal when I cook for my friendsâ€¦. It is quick and easy to make, you can improvise and come up with many variations, and it makes a fantastic lunch the next day â˜º
500g chicken thighs, finely sliced
1/2 leek, finely sliced
1/2 cup cherry tomatoes, halved
1 fresh red chilli, seeds removed and finely sliced
1 kaffir lime leaf, finely sliced
1 small baby bok choy
1 cup brocolli, small florets
1 teasp Thai Kitchen yellow curry paste
2 dessert spoons brown sugar
1/2 cup Gluten Free Harvest Sun chicken stock
1 dessert spoon fish sauce
1 440g can coconut milk
1 packet of thick rice noodles
Place rice noodles in a large mixing bowl and cover with boiling water. Allow to sit while preparing curry.
Pour coconut milk into wok, add curry paste and bring to the boil. Once boiled reduced to a simmer, add chicken strips and onion. Simmer. When the onion softens and the outside of the chicken goes white, add remaining ingredients. Continue to simmer for about 5 minutes, until vegetables have softened and taken on the flavour of the sauce.
Just before serving, drain rice noodles and add to yellow curry and gently folding through.
Serve hot and garnish with crushed peanuts or cashews.
~ This recipe will also work with Thai Kitchen Green and Red Curry Paste ~