Mince noodle stir fry GF DF MOD

Ingredients:

½ of a 250g packet of rice vermicelli (noodle
or bean thread)
3 eggs, lightly beaten
500g minced beef
½ cup choko or pear chutney (pages
35, 49 booklet)
½ cup prepared homemade stock
200g green beans, sliced into 4cm
pieces
1 small can (200g) of bamboo shoots,
drained
1 cup of bean sprouts
¼ cup parsley leaves chopped
4 shallot
½ leek chopped
Salt to taste
Appropriate oil

Method:

Preparing the noodles:

• Place the rice noodle in a large bowl and cover with boiling water.
• Stand about 5 minutes, or until tender and then drain.
• They can be cut into smaller lengths using scissors.

Preparing the egg:

• Heat a fry pan or wok on the stove and brush with oil.
• Add half the egg mixture and swirl over the base to cover thinly.
• When the egg is set, carefully flip it to the other side.
• Take off the heat when browned and repeat with the remaining egg.
• Roll omelettes tightly and slice thinly

Preparing the meat:

• Heat remaining oil in the same pan.
• Add the minced beef, leek, choko/pear chutney and cook through
• Add the green beans, bamboo shoots and stock
• Stir and cook for about 3-5 minutes until the beans are heated through
• Add the shallot, parsley, bean sprouts and noodle and heat through for 1-2 minutes
• Serve mince noodle mixture topped with the sliced egg omelette.

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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