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Low-Fodmap Chicken and Vegetable Satay Noodles

Name: Low-Fodmap Chicken and Vegetable Satay Noodles
Ingredients: 1 tbsp olive oil; 2 carrots, peeled and cut into batons; 1/2 head broccoli, chopped into florets; 2 pak choi, shredded; 1 tsp grated fresh root ginger; 1 lime, cut into wedges, to serve; 4 tsp sesame seeds, to serve; for the sauce; 2 tbsp peanut butter; pinch chilli flakes; 2 tsp sesame oil

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Priya Tew

80 recipes

Ingredients

1 tbsp olive oil
2 carrots, peeled and cut into batons
1/2 head broccoli, chopped into florets
2 pak choi, shredded
1 tsp grated fresh root ginger
1 lime, cut into wedges, to serve
4 tsp sesame seeds, to serve
for the sauce
2 tbsp peanut butter
pinch chilli flakes
2 tsp sesame oil

Preparation

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
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
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
Whisk all of the sauce ingredients together in a bowl, along with 4 tablespoons water. Add to the wok and stir to mix
Serve immediately, with a wedge of lime and a sprinkling of sesame seeds

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