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jalynparis
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Start by poaching your boneless, skinless chicken thighs. Bring a large saucepan of water to the boil and add your chicken thighs. Immediately down the heat a little, but make sure it's still bubbling nicely. They should take around 8-10 minutes to cook through.
Add two tablespoons of oil to your wok. Put it on a medium-high heat, but bear in mind that you'll need to keep constantly stirring at this heat.
Throw in your carrot and fry until slightly softened - this should take around 1-2 minutes.
Once your chicken thighs have cooked through, remove them from the boiling water and allow to cool so you can handle them. Once cool enough, chop them into bite-size strips.
Add your cooked, chopped chicken thighs and your Oomi noodles to the wok. They'll loosen up a little as they get warmer, so give them about 20 seconds before you try and pry them apart.
After your noodles have come apart a little, add in your beansprouts, a quarter tsp of salt and keep mixing everything in for a minute.
Lastly, add your gluten free soy sauce and stir once again for another minute.
Sprinkle some spring onion greens on top (optional) and enjoy!