As we drove by my former favorite Chinese restaurant a few weeks ago, I found myself reminiscing on the food I used to eat there. For a long time, my mom and I were the only people in our family who liked Chinese food, so that restaurant is where we would go for mother-daughter dates throughout my childhood. When Erin and I met in 2008, local Chinese restaurants became our regular date spots – he loved Chinese food as much as I did!
During all that reminiscing, I realized how much I truly miss egg rolls and chow mein and fried rice – so it was then and there that I decided not to miss them anymore!
Today’s noodle bowl is my easy, low-FODMAP take on chow mein. The recipe makes enough for two-three people, so plan accordingly if you need more or less.
Utensils/appliances you’ll need:
Ingredients you’ll need:
- Half a package (8 oz.) of gluten-free stir-fry noodles or spaghetti noodles, cooked according to directions on the package
- A package of chicken tenders (typically about half a pound), cut into smaller chunks
- 2 tablespoons extra-virgin olive oil
- 1/2 cup Fody Teriyaki Sauce
- 1 carrot, cut into thin slices
- 1/2 red bell pepper, cut into thin slices
- 1-2 handfuls of baby spinach
- If you haven’t already, cook your noodles according to directions on the package.
- While the noodles are cooking, heat the olive oil over medium-high heat in your skillet/wok. Add the chicken, cooking for 3-4 minutes and then flipping for an additional 3-4 minutes on the other side (should be white all the way through when finished).
- Add the carrot and bell pepper slices, cooking for 2-3 additional minutes (until the vegetables begin to soften).
- Add the spinach, stirring in until slightly wilted.
- Stir in the cooked noodles and teriyaki sauce and leave on heat until everything is warm.
That’s it! Your chicken teriyaki noodle bowl is ready to serve. This has genuinely (and quickly) become one of our favorite low-FODMAP meals. It is ridiculously good and so easy to make. Enjoy!