With its wide spices and textures, you’ll forget that this dish is low-FODMAP and lactose-free. The rice noodles add an authentic flavor to this classic dish. Packed with veggies and covered in a creamy peanut sauce, this stir-fry will be a favorite in your kitchen.

Ingredients for stir-fry:

• 2 teaspoons canola oil
• 2 boneless skinless chicken breasts, cut into cubes
• 1 bell pepper, de-seeded and cut into strips
• 1 carrot, peeled and chopped
• 1 cup bean sprouts
• 4 scallions (green parts only), chopped
• 5 leaves of bok choy, chopped
• 14-16 oz package rice noodles

Ingredients for sauce:

• 1 green chili pepper, seeds removed
• 1/2-inch slice of ginger, finely chopped
• 2 Tablespoons peanut butter
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 1 Tablespoon vinegar
• 1/2 teaspoon black pepper
• 1/8 to 1/2 cup of almond milk, for desired sauce consistency

1. Finely chop the chili pepper and place it in a blender along with the ginger. Add the peanut butter, garam masala, turmeric, sugar, vinegar and black pepper. Finally, add enough almond milk for the sauce thickness you prefer.
2. Using the high speed setting, blend until smooth. You can add more almond milk if you prefer a thinner sauce.
3. In a skillet, heat the canola oil over medium heat for about a minute. Add the cubed chicken and fry for about 3 minutes. You will be adding the remaining ingredients a little at a time.
4. Fry the bell pepper with the chicken for about 5 minutes.
5. Add the bean sprouts and carrots, cooking them for 2 minutes.
6. Finally, add the bok choy and green onions. Fry for 2 more minutes.
7. Meanwhile, prepare the rice noodles according to the directions on the package. Drain the cooked noodles and add them to the chicken and vegetable mixture.
8. Stir in the sauce so that it is evenly mixed with the chicken and vegetables. Remove from the stove and serve.