Low FODMAP Recipe: Turkey Singapore noodles


200g rice noodles

2 tsp sesame oil

2 eggs, beaten

1 tbsp vegetable oil

1 tbsp garlic infused oil

thumb-sized piece ginger, minced

1 red chilli, chopped

2 red peppers, deseeded and sliced -

200g beansprouts

6 spring onions, finely sliced green end only

250g/9oz turkey meat, shredded

140g ham, diced

3 tbsp Madras curry powder or paste

1 tsp turmeric

2 tbsp gluten free soy sauce, plus extra to serve

2 tsp dry sherry

sprinkling of sugar

coriander sprigs and sliced chilli, to serve


Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil. Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.

Place the wok back on the heat with the rest of the oil and quickly fry the ginger and chilli. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. Tip the noodles into the pan and stir through the garlic oil, curry powder, turmeric, soy, Sherry and sugar. Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chilli and extra soy sauce.

Recipe from Good Food magazine

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