Chop your green pepper into thin strips and chop your chicken breast as thinly as possible - this will help it cook quicker.
Beat your eggs in a bowl and add a pinch of salt. Measure out all your seasoning onto a plate - you'll be pleased you did it later!
Add 2 tbsp of garlic-infused olive oil to the wok at a medium heat.
When the oil is nice and hot, start frying your green pepper until slightly softened. Add your chopped chicken and fry until sealed - if your chicken isn't thinly chopped then give it a little longer to cook.
Add your beaten eggs to the wok and keep mixing around until it's all looking cooked. By constantly mixing it around, you should get nice chunks of egg.
Add your cooked prawns to the wok (and gf Char Siu if you made it) and keep mixing until they've both nice and hot.
Add in your fresh rice noodles and drizzle a little more garlic-infused olive oil over them before thoroughly turning/mixing for 2 minutes. Add a big handful of beansprouts.
Now for your seasoning - chuck it all in and keep mixing everything in until it's all nice and consistent. That's it!
Serve up immediately and chop fresh spring onion greens top. Enjoy!
*Check the blog post above for links to my gluten free and low FODMAP Char Siu pork recipe and my low FODMAP curry powder recipe.