Ingredients


For the dressing

1 tbsp garlic infused oil

1 small red chili, deseeded and finely chopped

1 tbsp golden caster sugar

juice 2 limes

For the salad

250g thin rice noodles

150g pack cooked shrimp, halved along their spine

½ cucumber, peeled, deseeded and cut into matchsticks

1 carrot, cut into matchsticks or grated

2 scallions, shredded - green end only

handful coriander and/or mint leaves

1 tsp roasted peanuts, chopped


Serves - 2





Method


To make the dressing, mash the chili and sugar using a pestle and mortar. Add the garlic infused oil, lime juice and 3 tbsp water and stir together. Set aside.

Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls.

Mix the shrimp and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vietnamese shrimp salad
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