Ever since I became gluten free 5 years ago due to ongoing health issues, I had struggled to find good substitutes for noodles. I also have corn and dairy intolerances and as such I am limited to certain ingredients. Rice noodles are the answer for me. Anyone who follows me on Instagram or Facebook can attest to the fact that the majority of my recipes are glutenfree, cornfree, and dairyfree. This recipe checks all of those boxes!
1 tablespoon olive oil (I use Pietra Santa Winery Olive Oil)
1 Chicken Breast (about 7 ounces)
Salt and pepper
10 1/2 ounces wide rice noodles
1/2 english cucumber peeled and thinly sliced
1 small fennel bulb, greens trimmed off, core removed and thinly sliced (use a mandoline if you have one)
1/2 orange bell pepper, seeds and white membrane removed, thinly sliced
1 small red onion, thinly sliced (again use mandoline if you have one)
4 handfuls of arugula
2 tablespoons coarsely chopped basil
20 mint leaves, chopped
Crushed red peppercorns, to serve
For the Sauce:
1 inch fresh ginger, peeled and finely grated
1 garlic clove, minced
3 tablespoons fish sauce
Juice of 3 small limes
4 tablespoons sesame oil
In a frying pan, heat the olive oil over a medium-high heat. Season the chicken on both sides with salt and pepper, add the chicken breast to the pan and cook on each side for a few minutes, until cooked through. Remove from the heat, slice the chicken into 1/2 inch pieces; set aside.
Per instructions on rice noodle package, soak them in boiling water for 10 minutes, drain and set aside.
To prepare the sauce, in a bowl, whisk together all of the ingredients until the sauce emulsifies.
In another large bowl, combine noodles, chicken, cucumber, fennel, orange bell pepper, red onions, arugula, basil and mint leaves. Pour the sauce over and toss gently. Sprinkle with red peppercorns and adjust the seasoning, if necessary with more sea salt, pepper, lime juice, sesame oil or fish sauce.
Divide among 4 bowls.