1 pkt Truly Good cauliflower & turnip noodles
2 x chicken fillets cut into bite size pieces
all the colours of bell peppers cut into bite size pieces (enough for this dish)
½ red onion cut into bite size pieces
1 tsp fresh chopped ginger
2 tsp fresh chopped garlic
sesame oil
ground black pepper
toasted pine nuts


80 ml Bragg soy sauce
½ tsp garlic powder
½ tsp ginger powder
¼ tsp cracked black pepper
¼ tsp stevia powder
⅓ tsp xantham gum


Place the noodles in a glass bowl and pour boiling water over them. Allow to stand for 15 minutes. Prepare all the ingredients. Drain the noodles and stir fry them in sesame oil in a wok for a few minutes. Place them back in the bowl. Sauté the vegetables, garlic, ginger and pepper in the wok adding more sesame oil until al dente. Move the vegetables to the side of the wok and add the chicken. Food cooks quickly in a wok. Do not over cook. Mix the ingredients for the sauce in a little bowl. When the chicken is just cooked mix it together with the vegetables. Add the sauce and mix well. The sauce will thicken immediately. Cook for a minute or two and serve over the noodles. Sprinkle with toasted pine nuts.

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