2 nests medium rice noodles

2 tsp cornflour

2 tbsp gluten free soy sauce

1 tbsp golden syrup

1 tbsp sunflower oil

250g/9oz pork tenderloin, cut into bite-sized pieces

thumb-sized piece ginger, finely chopped

2 tsp garlic infused oil

Sliced scallions to serve - green end only


Bring a pan of salted water to the boil and cook the noodles following pack instructions.

Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and syrup, and set aside.

Heat the oil in a wok over a high heat.

Add the pork and cook for 2 mins until browned all over.

Add the ginger and cook for a further 2 mins.

Reduce the heat, then add the garlic oil,  gluten free soy and golden syrup mixture, stirring and cooking until the sauce bubbles and thickens.

Divide the drained noodles between 2 bowls.

Top with the pork and vegetables, and finish with a sprinkling of sliced scallions - green ends only.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Stir-fried pork with ginger
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