Low-FODMAP chicken and vegetable satay noodles
This all-in-one stir-fry is super-simple and quick to make: supper’s ready in less than half an hour.
Ingredients
- Olive Oil15 ml
- Lime juice20 ml
- Soy sauce (low sodium)60 ml
- Tamari15 ml
- Sesame oil10 ml
- water60 ml
Instructions
5 steps- 1
Heat the oil in a wok or large wide pan over a medium-high heat. Add the carrots, broccoli and green beans and stir-fry for 2-3 minutes.
- 2
Add the chicken and stir-fry for 3-4 minutes. Add the pak choi, bamboo shoots, beansprouts and ginger and continue to stir-fry for another 2-3 minutes.
- 3
Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir through.
- 4
Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix.
- 5
Serve immediately, with a wedge of lime and a sprinkling of sesame seeds.
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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