Vermicelli Noodles with Thai Peanut Sauce and Chicken with Lemon Olive Oil Dressing

That is a really long winded name isn't it? After making this meal, I am starting to realize I am going to have to work on my general food and recipe skills. Look at the plate, there isn't one bit of green on it! And while I enjoyed the taste, the details need some refining. Adjusting for a low FODMAP diet is no joke!

On top of having some difficulties preparing my first low FODMAP meal, I had one of those mornings. One of those days where I woke up and looked for my shoes in the fridge, dropped my breakfast on the ground and had a bottle of lotion explode in my bag. All before 7am! I really wanted a nice strong cup of coffee after that, but realized with IBS-D, my doctors advised me to stay away. Note to self: I need to find a nice hot drink for the mornings.

In any case, I got through the day and went for my first low FODMAP grocery visit. I was more than a little exhausted so I grabbed a rotisserie chicken. I know, I know the seasoning probably has garlic and onion, but I peeled all the skin off. Look at the nekkid chicken below! My thinking is that most of the seasoning is on the skin, so I should be ok using it. I also found vermicelli noodles, which are made of rice. My original intention was to make a chicken soup so I wanted to find premade chicken broth (super lazy day) but couldn't find any without garlic or onion! So I improvised a bit. The results? I find it tasty!

Thai Vermicelli and Chicken with Lemon Dressing

Servings: 4-6    Prep Time: 15 min     Cook Time: 20 minutes

Ingredients:

• 5 tbs water
• 2 tbs vinegar
• 3 tbs peanut butter
• 1 tbs soy sauce
• 1 tsp sesame oil
• 1 tsp chili flakes
• 8 oz vermicelli noodles
• 1 rotisserie chicken
• 1 lemon
• 1/4 cup of olive oil
• salt to taste

1. Begin by preparing the vermicelli noodles as instructed on the package. 
2. While the water is boiling, mix together the water, vinegar, soy sauce, sesame oil and chili flakes. The texture is a little strange in the beginning, but it will smooth out. Add salt to taste.
3. Drain the vermicelli noodles when they are done and pour the peanut sauce over it. Mix up the whole mixture. If you are like me, clumsily break all the noodles into tiny bits in the process.
4. For the chicken, peel all of the skin of and discard. Then tear off the meat in small pieces.
5. Juice the lemon and mix with the olive oil and some salt and pepper. Maybe add some rosemary! I think that would have been nice.
6. Toss the chicken with the dressing and you're ready to eat