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