Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and lHeat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and syrup with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins.

Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the peppers and green beans, and stir-fry for 3 mins, adding the water to help the veg steam.

Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions.  

Recipe from Good Food magazine

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For the beansprout salad

2 tbsp gluten free soy sauce

2 tbsp reduced salt and sugar ketchup

2 tbsp golden syrup

1 tsp Chinese five-spice powder

500g piece pork tenderloin, visible fat trimmed

140g medium rice noodles

2 tsp sesame oil

175g pack green beans, halved lengthways

320g pack red capsicum/pepper

small bunch spring onion, sliced green parts only

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Low FODMAP Recipe

Sticky soy pork with Asian noodles

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