Low FODMAP : Thai salmon noodles

Ingredients

200g  rice noodles

1 tsp olive oil

2-3 tsp Thai red curry paste

2 spring onions, chopped green ends only

1 sweet potato, cubed

200ml vegetable or chicken stock

2 skinless salmon fillets, cut in half and then into fine strips

½ small bunch coriander, roughly chopped

Method

Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant.

Add the spring onions, reserving 1 tbsp, the sweet potato, and stock, bring quickly to the boil and simmer for 5 mins until the potato is tender.

Add the salmon pieces and cook for 2 mins, then stir in half the coriander.

Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Recipe from Good Food magazine

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