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Low FODMAP and Gluten Free Recipe - Chashu pork ramen

Ingredients


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

200g/7oz beansprouts

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.





Method


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

*We recommend the help  of a registered dietician
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