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Ingredients


200g  rice noodles

1 tsp olive oil

1 stalk lemongrass - bruised

1 tsp chili paste

1 tsp ginger paste

3 kaffir lime leaves

2 scallions, chopped green ends only

200ml low FODMAP chicken stock

2 skinless salmon fillets, cut in half and then into fine strips

½ small bunch coriander, roughly chopped









Method

 

Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the ginger and chili pastes for 1 min until fragrant.

Add the scallions, reserving 1 tbsp, the lemongrass, and stock, bring quickly to the boil and simmer for 5 mins until the potato is tender.

Add the salmon pieces and cook for 2 mins, then stir in half the coriander.

Divide the rice noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and scallions.


Recipe adapted from: Good Food

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