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Low FODMAP and Gluten Free Recipe - Chashu pork ramen


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.


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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