2 large skinless chicken breasts

175g dried medium rice noodles

2 good handfuls of greens, such as Chinese leaf, finely shredded

2 carrots, cut into thin strips

1 red pepper, seeded and finely sliced

a handful of fresh coriander leaves

For the dressing

1 red chili, seeded and finely chopped

1 tbsp root ginger, finely chopped

2 tbsp gluten free soy sauce

juice of 1 lime

2 tbsp olive oil


Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.

Meanwhile, cook the rice noodles according to instructions. Drain and run cold water through to stop them sticking together.

Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.

Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Recipe adapted from: Good Food

Check out top IBS articles:

New Low FODMAP Recipes
Share on FacebookShare on TwitterShare on LinkedInShare on TumblrShare on Google BookmarksShare on RedditShare on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Thai chicken & noodle saladContentsIBS  FODMAP Home