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Recipes Low FODMAP and Gluten Free Recipe - Thai noodles with cinnamon and shrimp
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1 tbsp sunflower oil

1 tbsp garlic infused oil

3cm/1¼in piece fresh root ginger, peeled and cut into fine matchsticks

1 star anise

½ long or 1 short stick cinnamon, broken into shards

2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped

1½ tbsp gluten free soy sauce

1 tbsp dark brown sugar

¼ tsp ground white pepper

100ml/3½fl oz low FODMAP chicken stock concentrate*

10 raw peeled large shrimp, thawed if frozen

80g/2¾oz rice noodles - medium or vermicelli, soaked and drained as per packet instructions

fat pinch ground cinnamon

fat pinch ground cloves

* To concentrate, simply reduce the stock down by half, to increase the flavor.


On a high heat, heat the oil in a large wok. Add the ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in the gluten free soy sauce and leave to simmer for 30 seconds.

Add 100ml/3½fl oz of the chicken stock concentrate, the garlic infused oil and the soft brown sugar, stir until everything’s well combined and bring to the boil.

Add the shrimp, immersing them in the liquid. Simmer until the shrimp are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed.

Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves.

Recipe adapted from: Good Food