1 skinless cooked chicken breast

1 tsp chopped chives

½ red pepper, stalk and seeds removed

100g shredded carrot

50g beansprouts

50g sliced cucumber

1 tbsp gluten free soy sauce

1 tbsp sesame oil and/or 1 tbsp sesame seeds

2 tbsp golden syrup

150g rice noodles

handful of cilantro (optional)


Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.

Snip the chives into pieces. Add to the chicken.

Use a small knife to cut the pepper and carrot into strips and then pieces.

Cut the cucumber into thin slices.

Like the chicken you want the pieces to be small enough to pick up.

Measure the gluten free soy sauce, sesame oil (or seeds) and golden syrup into the bowl, mix together.

Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.

Divide the noodles between 2 bowls and add some fresh cilantro to each one, if you like it.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Sweet & sticky chicken noodles
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