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Low FODMAP Recipe : Vietnamese chicken salad

Ingredients

140g Thai rice noodles

1 carrot

½ cucumber

2 cooked chicken breasts, shredded

50g radishes, thinly sliced

small bunch mint, leaves picked

25g natural roasted peanuts, roughly chopped

For the dressing

1 small red chilli, deseeded and finely chopped

zest and juice 1 lime

1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Method

To make the dressing, whisk all the ingredients together in a large serving bowl.

Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.

Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them).

Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.


Recipe from Good Food magazine

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