Low-FODMAP chicken and vegetable satay noodles

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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

For the sauce

Method

  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.

Recipe Tips

Broccoli is considered low FODMAP in the small quantities listed here, but don’t be tempted to add extra to bulk out your dinner: use no more than 3 tablespoons per person.