Your Gluten Free Life

• 250g Changs Rice Noodles
• 2 tablespoons oil
• 1 medium onion chopped
• 2 cloves garlic crushed
• 350g chicken mince
• 1 red capsicum sliced
• 50ml lime juice
• 2 tbsp Changs Soy Sauce (Tamari)
• 3 tbsp Changs Thai Sweet Chilli Sauce (Tamari)
• 1 tablespoon fish sauce
• 2 bunches bok choy
• Lime wedges to serve

Place noodles in a large bowl, cover with hot water for 5 minutes and drain. Heat oil in a wok or large fry pan and stir fry onions and garlic until onions are soft. Add the chicken mince, stir fry until cooked. Add capsicum, noodles, juice, sauces and bok choy to the pan and stir fry until heated through. Serve with lime wedges.