Asian chard noodles with sesame

Ingredients for 2 servings:

• 1 piece(s) ginger root, fresh
• 2 tbsp sesame seeds
• 250 g chicken breast fillet(s)
• 1 red bell pepper(s)
• 150 g chard
• 100 g noodles (rice), Asian
• 1 tbsp sesame oil
• 1 tsp dry sherry
• 1 tsp soy sauce, dark
• 100 ml broth, low in onions, wheat-free

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Low FODMAP

Roast the sesame seeds in a deep pan over medium heat without fat until they sweat, then set aside. Clean the bell peppers and chard and cut into strips. Cut the chicken into strips. Peel the ginger and finely dice it. Sauté the chicken and ginger in oil until well browned. Add the vegetables and sauté lightly. Deglaze with sherry, soy sauce, and broth, and simmer gently for about 5 minutes. Season with salt and pepper. Pour hot water over the rice noodles in a bowl, let them stand for a while, then drain. Add the sesame seeds to the vegetables and meat and serve with the rice noodles. Low FODMAP is the name of a diet developed in Australia for people with multiple intolerances and means low in fermentable oligo-, di-, and monosaccharides and polyols. It is therefore free of or low in lactose, gluten, fructose, fructan, gallactan, and sugar alcohol.