3 nests rice noodles

½ large cucumber

1 carrot, cut into thin strips

100g tomatoes, halved

200g cooked shrimp, defrosted if frozen

zest and juice 2 limes

4 tbsp low FODMAP sweet chili sauce

100g baby spinach leaves


Cook the rice noodles according to packet instructions, then drain. Cool under running water, then drain again. Put into a large bowl.

Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the carrots, tomatoes and shrimp.

Mix the lime zest, juice and chili sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Shrimp sweet chili noodle salad
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