750g/1lb 10oz rice noodles
drizzle sesame oil
2.5 litres/4½ pints low FODMAP stock
30g/1oz fresh root ginger, cut into 4 thick slices
1 tbsp garlic infused oil
1 carrot, cut into matchsticks
50g/1¾oz sliced bamboo shoots
1200g/7oz Chinese cabbage
500g/1lb 2oz chashu pork*, about 16 slices
4 scallion, green end onlycut on the diagonal
1 long red chili, finely sliced on a diagonal
4 whole tomago eggs, halved
*If you don’t have any chashu pork, you could substitute it with leftover roast pork.
Cook the rice noodles following the instructions on the packet.
Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking.
Heat the stock in a large pan with the ginger, garlic infused oil and carrots. Simmer for 5-8 minutes.
Carefully arrange the warm noodles, beansprouts, bamboo shoots, Chinese cabbage and sliced pork in four large serving bowls.
Carefully pour the stock over the pork and vegetables with a ladle. Top with the scallions and sliced chili.
Carefully half the eggs and place on the top of each serving.
Serve at once with a drizzle of chili oil, a sprinkling of dried tuna flakes (if liked).
Recipe adapted from: Good Food