50g rice vermicelli noodles


1 tsp garlic oil

1 red chili, shredded

1 tsp low FODMAP curry powder

finely shredded zucchini

finely shredded carrots

finely shredded red pepper

Sliced green beans

1 tbsp gluten free soy sauce

1 tbsp chili sauce*

*Check ingredients to ensure there is no onion, garlic or wheat


Cook the rice noodles until just tender, drain and rinse under cold water (they take very little time - and need to be watched).

Fry the vegetables in oil. Add the chili, curry powder and garlic oil.

Toss, then add the cooked noodles to the pan with 1 tbsp gluten free soy sauce and 1 tbsp chili sauce.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Veggie Singapore noodles
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes