Chicken stir fry with sugar snap peas and gluten-free rice noodles
Mix the soy sauce and flour in a bowl with a pinch of pepper. Slice the garlic and add to the mix.
Cut the chicken into 1cm strips and place into the bowl with the soy sauce and mix to coat the chicken.
Trim the sugar snap peas and set aside.
Prepare the noodles as instructed on the packet.
Heat your wok with the olive oil, when hot add the chicken and stir fry for 2 minutes then add the sugar snap peas and continue to cook for a further 2 minutes. Then add the cooked noodles and toss for 1 minute.
Turn out onto a plate and serve.