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150g/5½oz flat rice noodles

low-calorie cooking spray

1 red pepper, diced

2 kaffir lime leaves, shredded

2 red chilies, deseeded and sliced

½ lemongrass stalk, finely chopped

450g/1lb pork fillet, shredded

2 tbsp gluten free soy sauce

1 tbsp Thai fish sauce

60g/2¼oz palm sugar or soft brown sugar

To garnish

purple basil leaves.


Bring a pot of water to the boil, add the noodles and cook until soft. Drain and set aside.

Heat a wok or large frying pan and lightly spray with oil.

Add the pepper, lime leaves, chilies and lemongrass and stir-fry for 1 minute.

Add the shredded pork and stir-fry over high heat for a further 2 minutes.

Add the soy sauce, fish sauce, sugar and noodles and cook for about 2 minutes, using 2 spoons to lift and stir until the noodles are evenly coated and hot.

Divide between four bowls, garnish with basil and serve.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Pork with red pepper and noodles
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