1 tbsp sesame oil

1 tbsp garlic infused oi

2½ cm/1in piece ginger, peeled and finely chopped

1 tsp Sichuan peppercorns, lightly crushed, plus extra to serve

250g pack medium rice noodles

2 x 90g packs baby pak choi

1 red chili, deseeded and diced

1 red pepper, deseeded and diced

3 tbsp soy free seasoning sauce

3 tbsp Shaohsing wine (Chinese rice wine )

1 handful baby spinach

handful roughly chopped coriander, to serve

Serves - 4


Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan.

Once really hot and almost smoking, throw in the ginger and crushed Sichuan peppercorns.

Cook, stirring, for 30 secs. Add the pepper and stir. Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins.

Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.

Once the pepper is softened, stir through the remaining soy free seasoning sauce, garlic infused oil and Shaohsing.

Add the noodles back into the pan, then cook for two minutes before adding the spinach to wilt.

Serve into 4 shallow bowls, top with the noodles and pak choi.

Recipe adapted from: Good Food
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