Heat oven to 220C/200C fan/gas 7. Prick the eggplant/aubergines all over with a fork and roast on a baking tray until completely soft, about 30-40 mins. Remove from the oven and leave to cool. Once cool, peel off as much skin as possible (don’t worry if a few small charred bits remain). Cut the flesh in half or thirds, then pull into roughly 5cm-long strands. Cover and set aside.

Cook the medium rice noodles following pack instructions, then drain well and place in a bowl. Toss with the soy sauce and oil, cover and set aside. To make the dressing, combine all the ingredients, mix well and set aside until needed.

Heat a frying pan over a medium heat and dry-fry the sesame seeds until popping. Remove and set aside to cool. To cook the fine rice noodles, heat a 3cm depth of sunflower oil in a wok until hot – drop in a noodle to test, it should sizzle and float to the top. Cook in small batches, using tongs to turn them once, then remove and drain on kitchen paper.

Assemble the salad. Arrange the medium rice noodles on a large platter, then sprinkle over the sesame seeds.. Arrange the eggplant, red pepper, and cucumber over the noodles. Top with the fine rice noodles and scatter over the herbs. Put the dressing in a bowl and serve on the side..

Recipe from Good Food magazine

Low FODMAP Recipe

Thai noodle salad with smoked eggplant

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2 medium eggplant

4 medium rice noodle nests

2 tbsp gluten free soy sauce

2 tbsp sunflower oil or rapeseed oil, plus extra for frying

25g sesame seeds

50g thin rice noodles (uncooked)

1 red pepper, deseeded and cut into thin strips

½ cucumber, halved and seeds scooped out then cut into thin half moon slices

small pack mint, leaves picked and torn

small pack coriander, leaves picked and torn

For the dressing

6 tbsp fresh lime juice (about 3 limes)

6 tbsp gluten free soy sauce

4 tbsp golden syrup

1 tbsp garlic infused oil

1-2 small red chillies, finely sliced

2 stalks lemongrass, finely chopped

4 kaffir lime leaves, stem removed and finely chopped

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