Chicken cabbage and bean vermicelli (RPAH elim friendly)

Here is a little lunch I quickly whipped up when I was short on time. I had all the usual stocks on hand to speed up the process and I used left over chicken. Normally we use what ever we have lying around the house and/or leftovers. It’s a good way to have something slightly different but not wasting the leftovers.

noodles

 

Grilled chicken

Gluten free, soy free, dairy free, egg free, nut free, failsafe

Coat chicken fillets (you can use thigh or breast, I prefer thigh) with equal amounts of pear ketchup and the failsafe magic sauce (the recipe is all over the place but here is one of them). Just enough to coat them and then place them under the grill on medium-high heat. Once they start to brown turn them over, should be at least 10 mins.

Noodles

Gluten free, soy free, dairy free, egg free, nut free, failsafe

Bring water to the boil in a saucepan and add 1-2 teaspoons of the veggie stock paste. Place in half a handful of some cut up string beans and half a handful of chopped up cabbage. Boil for around 5 mins or till they start to go tender. Add in some vermicelli and cook till aldente. Once they are ready transfer to a bowl and add in cut up chicken and garnish with some chopped up spring onions.

 

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