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A serving of up to about 3/4 cup of red cabbage is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid red cabbage, please tap it and change its rating to Red.
Bring a medium saucepan of water to a boil. Add the rice vermicelli and cook according to package directions, about 3–4 minutes, until tender but not mushy. Drain, rinse under cold water, and set aside.
Place the chicken breasts in a large skillet and cover with cold water by about 1 inch. Bring to a gentle simmer over medium heat and poach for 12–15 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board, let cool for 5 minutes, then shred into thin strips using two forks.
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