1 tbsp low FODMAP curry paste
200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
1-2 tbsp sunflower oil
1 tsp chopped ginger
1 Chinese cabbage, cut into 1cm slices
1 carrot, very thinly sliced
150ml hot low FODMAP chicken stock
1 tsp brown sugar
2 tsp vinegar (any will do)
400g small, cooked, peeled shrimp
2 scallions, sliced green end only
If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry paste and cook for 3 min more.
Add the cabbage and carrot and stir-fry for 2 mins.
Mix together the stock, sugar and vinegar and add to the pan with the shrimp, beansprouts and drained noodles.
Cook until piping hot, then stir through the scallions, divide between bowls and serve.
Recipe adapted from: Good Food