140g rice noodles
1 tbsp groundnut oil
1 tbsp garlic infused oil
1 tbsp grated ginger
1 tbsp dried shrimps, soaked in hot water for 20 mins, drained and finely chopped
250g lean pork mince
1 tbsp Shaohsing rice wine
2 tbsp gluten free sauce
50ml hot low FODMAP vegetable stock
1 tbsp toasted sesame oil
2 scallions/spring onions, finely sliced (green ends only)
handful coriander, roughly chopped
Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well and set aside.
Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the ginger and shrimps.
Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well.
Season with the gluten free soy sauce and garlic oil, pour in the stock and bring to the bubble.
After 1 min, season the pork with the toasted sesame oil, sprinkle over the scallions/spring onions and coriander, then stir in.
Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.
Recipe adapted from: Good Food