200g rice noodles

2 tsp sesame oil

2 eggs, beaten

1 tbsp vegetable oil

2 tsp garlic oil

thumb-sized piece ginger, minced

1 red chili, chopped

2 red peppers, deseeded and sliced -  

100g shredded carrots

200g beansprouts

6 scallions, finely sliced (green end only)

250g/9oz leftover turkey meat, shredded

140g leftover ham, diced

3 tbsp low FODMAP curry powder

1 tsp turmeric

2 tbsp gluten free soy sauce, plus extra to serve

2 tsp dry sherry

sprinkling of sugar

cilantro sprigs and sliced chili, to serve


Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil.

Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.

Place the wok back on the heat with the rest of the oil and quickly fry the ginger and chili. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. T

ip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar.

Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chili and extra soy sauce.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Turkey Singapore noodles
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