Ingredients


100g dried vermicelli rice noodles

2 tbsp each gluten free soy sauce, fish sauce and sesame oil

juice 1 lime, plus wedges to serve

½ red chili, deseeded and finely chopped

½ cucumber, thinly sliced

2 large carrots, coarsely grated

handful mint leaves, torn

150g pack ready-cooked shrimp












Method


Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins.

Drain and rinse under cold running water, then place in a large bowl.

Mix the gluten free soy, fish sauce, sesame oil, lime juice and chili to make a dressing.

Pour over the noodles and stir to coat. Add the cucumber, carrots, mint, and shrimp.

Mix again and divide between 2 bowls to serve, with lime wedges on the side.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Shrimp & lime noodles
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