Ingredients


8 kaffir lime leaves (from supermarkets and oriental food stores)

4 tbsp blocks rice noodles

4 tbsp sesame oil

2 red capsicum/peppers, deseeded and finely sliced

2 carrots, sliced into batons

large knob ginger, finely chopped

6 tbsp soy free seasoning sauce

2 large handfuls beansprouts

250g block tofu, cut into cubes

1 large bunch coriander, stalks finely chopped, leaves roughly chopped

1 tbsp garlic infused oil

For the dressing

150ml rice wine vinegar

2 sticks lemongrass

1 small piece fresh red chili (about one-third)

2 tbsp golden caster sugar


Serves - 4




Method


To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.

Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil.

Leave to cool, tossing occasionally so they don’t stick. Set aside.

Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic infused oil for just 1 min, then set aside.

To serve, tip the noodles into a bowl and drain over the dressing.

Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves.

Taste the noodles, adding a splash more vinegar, soy free seasoning or sesame oil to suit your taste.

Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.


Recipe adapted from: Good Food

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