Low-FODMAP chicken and vegetable satay noodles
This all-in-one stir-fry is super-simple and quick to make: supper’s ready in less than half an hour.
Ingredients
- 1 tbsp olive oil
- 2 carrots, peeled and cut into batons
- ½ head broccoli, chopped into florets
- 150²µ/5½´Ç³ú green beans, thinly sliced
- 400g/14oz chicken breast, cut into strips
- 2 pak choi, shredded
- 225g tin bamboo shoots, drained
- 150²µ/5½´Ç³ú beansprouts
- 1 tsp grated fresh root ginger
- 300g/10½oz dried rice noodles
- 1 lime, cut into wedges, to serve
- 4 tsp sesame seeds, to serve
For the sauce
- 4 tbsp gluten-free light soy sauce
- 1 tbsp tamari
- 2 tbsp peanut butter
- pinch chilli flakes
- 2 tsp sesame oil
Method
Heat the oil in a wok or large wide pan over a medium–high heat. Add the carrots, broccoli and green beans and stir-fry for 2–3 minutes.
Add the chicken and stir-fry for 3–4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2–3 minutes.
Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through.
Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix.
Serve immediately, with a wedge of lime and a sprinkling of sesame seeds.
Recipe Tips
Broccoli is considered low FODMAP in the small quantities listed here, but don’t be tempted to add extra to bulk out your dinner: use no more than 3 tablespoons per person.
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