For the garnish; cilantro, sesame seeds and lime wedges

200 g GF bean thread or rice noodles (prepare as per package directions)

In a large bowl mix together tamari sauce, honey, garlic, ginger and chicken. Set aside while you prepare vegetables and noodles

In a wok or a large non-stick pan heat coconut oil over medium-high heat, add marinated chicken and stir-fry for 5 minutes or until no longer pink

Mix together chicken broth, tapioca starch, fish oil and lime juice. Add to the chicken with bell pepper, green onions and mushrooms. Cover and cook over medium-low heat for 8 minutes or until the sauce slightly thickens, stirring occasionally

Stir in bean sprouts, noodles and cilantro, and cook just long enough for everything to get heated through about 2 minutes