200g rice noodles

1 tbsp vegetable oil

200g fine green beans

300g beansprouts

1 tbsp garlic infused oil

300g peeled raw shrimp

1-2 tbsp gluten free soy sauce

To serve

2 tsp toasted sesame seeds

pickled ginger


Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften.

Meanwhile, in a large wok or frying pan, heat the oil, add the green beans and beansprouts, then cook for another 3 mins.

Add the garlic infused oil and shrimp, and cook until the prawns are starting to turn pink.

Splash in the gluten free soy sauce and heat until everything is cooked through.

Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together.

Top with the toasted sesame seeds and pickled ginger to serve.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Shrimp & rice noodle stir-fry
*We recommend the help  of a registered dietician
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