55g/2oz rice noodles
300ml/½ pint hot low FODMAP chicken stock
3 tbsp chopped fresh coriander (optional)
1 tbsp gluten free soy sauce, plus extra to serve
1 tsp sesame oil
1 free-range egg, beaten
2 tbsp finely sliced chinese cabbage
1 scallion, green end only, finely sliced
Place the rice noodles into a bowl, pour over enough boiling water to cover them and leave for 3-4 minutes, or until softened. Drain.
Place the stock into a small saucepan, add the coriander, gluten free soy sauce and sesame oil and bring to the boil.
Make a whirlpool by stirring the pan with a wooden spoon and then crack the egg into the whirlpool and whisk. Add the shredded Chinese cabbage and stir.
To serve, pour into a bowl and garnish with coriander leaves and gluten free soy sauce.
Recipe adapted from: Good Food