Low FODMAP Recipe: Thai-Style Tofu Noodles

03/06/2016 15:07 | Updated 03 June 2016

With the weather looking to hot up this week and many people bringing out their BBQ's and picnics, I wanted to share one of my favourite summer recipes with you. My Thai-Style Tofu Noodles are a great alternative for a tasty, light summer lunch or as an exiting side dish for your BBQ.

So many Asian dishes include meat and fish but, actually, some of the vegetarian recipes are the tastiest. They focus on the flavours of the spices and vegetables, the textures of the noodles and leave a lot more room for experimentation with vibrant, exciting flavours in the other ingredients.

These Thai-Style Tofu Noodles are amazing. I've included tofu instead of meat and it's perfect for absorbing all of those juicy flavours and fragrant ingredients.

This dish is perfect for vegetarians, anyone following a low FODMAP diet (e.g. people with IBS or digestive disorders) and anyone who loves Asian inspired cuisine.

Here's how to make it...

200g Rice noodles
300g Tofu, washed and cut into chunks
2 tbsp Garlic infused oil
2 tsp Ginger, finely chopped
1 Bunch spring onions (greens only) shredded
1 Red pepper, sliced
1 Red chili, finely chopped
200g Beansprouts
2 tsp Soy sauce
Bunch of coriander
Chopped lime wedges, to serve

1) Cook the noodles as suggested on the packaging
2) Rinse them in cold water until cold. This will pause the cooking process and ensure that they aren't overcooked. Then drain well
3) Heat 1tbsp of oil in a frying pan. Add the tofu and stir-fry for 2-3 minutes until lightly brown
4) Heat the remaining oil in a wok, add the spring onions, ginger, pepper, chili, soy sauce and stir-fry for 1 minute
5) Add the noodles and bean sprout. Then mix until everything is well coated
6) Serve with chopped coriander and lime wedges. Enjoy!

Serves 4

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