150g/5oz medium rice noodles

dash toasted sesame oil

300g/11oz skinless chicken breast fillets, sliced into strips

2 tbsp gluten free soy sauce

1 tsp five-spice powder

1 tbsp cornflour

1-2 tbsp groundnut oil

1 red pepper, seeds removed and finely sliced

150g/5oz bean sprouts

1 scallion, sliced lengthways - green part only

freshly ground black pepper


Cook the rice noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions.

Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.

Put the chicken strips in a bowl and season with a dash of gluten free soy sauce and the five-spice powder, if using. Mix well, then lightly dust the chicken strips with the cornflour.

Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.

Add the red pepper and stir fry for 1 minute, then add the bean sprouts and scallion and stir fry for 30 seconds.

Stir in the cooked noodles and season with the gluten free soy sauce, a dash of sesame oil and freshly ground black pepper. Pile the noodles onto a serving plate and serve immediately.

Recipe adapted from: Good Food

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