This is a delicious low FODMAP recipe (see article) the whole family can enjoy.
Recipe serves 4. Time to make 25 min. Cost per serve $4.69.
1 cup (50g) rice vermicelli noodles
2 tablespoons garlic-infused canola oil
2 tablespoons sesame oil
1 teaspoon grated ginger
1 small red chilli, finely chopped
100g peeled raw prawns
5 small squid hoods, clean & slice thinly
1 cup (80g) bean sprouts
200g pork fillet, thinly sliced
2 eggs, beaten
salt and freshly ground black pepper
3-4 teaspoons curry powder
1 tablespoon soy sauce
2 teaspoons brown sugar
3 tablespoons onion-free chicken stock
chopped chives, to serve
(Note: use gluten-free curry powder, soy sauce, stock if on gluten-free diet)
Soak noodles in boiling water until soft. Rinse with cold water, then drain and set aside.
Heat oils in a wok or frying pan over high heat until just smoking. Add the ginger and chilli and stir-fry for 30 seconds. Reduce the heat to medium-high, add the prawns and squid and stir-fry for 1 minute. Add the bean sprouts and pork and stir-fry for a further 2 minutes.
Make a well in the centre, pour in the beaten egg and cook, stirring to lightly scramble.
Add the remaining ingredients and noodles and stir until all the liquid has been absorbed. Divide among four bowls, sprinkle with chives and serve.
Recipe from Food Intolerance Management Plan by Sue Shepherd & Peter Gibson.
Permission from Penguin Australia.
Per serve:1329kJ, Protein 27.8g, Total fat 14.3g, Sat fat 2.8g, Carbs 17.7g.
Nutrition source: Australian Healthy Food Guide
Please note this information was correct at time of publication.
For up to date information, speak to your doctor.