To make the dressing, mash the chilli and sugar using a pestle and mortar. Add the garlic oil, lime juice and 3 tbsp water and stir together. Set aside.

Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls.

 Mix the shrimp and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.

Recipe from Good Food magazine

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For the dressing

1 tbsp garlic infused oil

1 small red chilli, deseeded and finely chopped

1 tbsp golden caster sugar

juice 2 limes

For the salad

250g thin rice noodles

150g pack cooked shrimp, halved along their spine

½ cucumber, peeled, deseeded and cut into matchsticks

1 carrot, cut into matchsticks or grated

6 spring onions, shredded - green end only

handful coriander and/or mint leaves

1 tsp roasted peanuts, chopped

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Low FODMAP Recipe

Vietnamese shrimp salad

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