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Low FODMAP Recipe - Rice noodle & edamame salad with grilled tofu

Ingredients

140g rice noodles

300g fresh or frozen podded edamame (soy) beans

4 spring onions, shredded green end only

300g bag beansprouts

1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced

1 tsp sesame

250g block firm tofu, patted dry and thickly sliced

1 tsp vegetable oil

handful coriander leaves, to serve

For the dressing

3 tbsp mirin

2 tsp tamari

2 tbsp orange juice

1 red chilli, deseeded, if you like, and finely chopped

Method

Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.

Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time.

Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.

Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side – the tofu is very delicate so turn carefully.

Top the salad with the tofu, scatter with coriander and serve.

Recipe from Good Food magazine

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