Low FODMAP Gluten Free Singapore Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 7 oz rice vermicelli noodles
For the sauce
- 2 tbsp tamari
- 1 tbsp madras curry powder
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp ground turmeric
- ¼ tsp white pepper
For the stir-fry
- 3 tbsp neutral oil, divided
- 3 large eggs, lightly beaten
- 8 oz medium shrimp, peeled and deveined
- 6 oz chinese bbq pork (char siu) or cooked ham, thinly sliced
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups bean sprouts
- 4 scallions, cut into 1-inch pieces (green parts only for low-fodmap)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, grated
- ¼ tsp salt, or to taste
For serving
- 1 fresh red chili, thinly sliced (optional)
- 2 scallion tops, thinly sliced (optional)
Instructions
- 1
Place the rice vermicelli in a large bowl and cover with boiling water. Soak for 4–5 minutes, until the noodles are pliable but still slightly firm — they will finish cooking in the wok. Drain, rinse under cold water, and set aside.
- 2
In a small bowl, whisk together the tamari, curry powder, sesame oil, sugar, turmeric, and white pepper until combined. Set the sauce aside.
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