For the sauce

thumb-size piece fresh root ginger

1 tbsp garlic infused oil

3 tbsp tomato ketchup

2 tbsp maple syrup

2 tbsp soy free seasoning sauce

For the noodles

1 large red pepper

2 heads pak choi

half a 400g bag beansprouts

300g shrimp

3 nests medium rice noodles

1 tbsp sunflower oil

Serves - 2


Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root.

Put in a bowl and add the garlic infused oil, ketchup, maple syrup, soy free seasoning sauce and 3 tbsp water. Stir.

Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips.

Cut the ends from the pak choi. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

Boil a large pan of water on the hob. when the water is boiling, drop in the rice noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink.

With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and shrimp.

Use a wooden spoon to keep moving the shrimp around the wok until it is half white, half pink. Add the pepper and stir-fry for a further 1 min.

Pour the sauce into the wok and stir well until bubbling.

Add the noodles, beansprouts and pak choi a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

Recipe adapted from: Good Food
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