100g rice noodle

2 small carrot, cut into thin matchsticks

½ cucumber, sliced thinly

2 scallion, thinly sliced green end only

small handful each coriander and mint, chopped

140g cooked shrimp in chili, lime and coriander

2 tsp gluten free soy sauce

1 tsp fish sauce

2 tsp light soft brown sugar

zest and juice 1 lime


Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again.

Mix the noodles with the cucumber, carrots, scallions, coriander, mint and shrimp.

In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Crunchy shrimp & noodle salad
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