Asian Tofu Noodle Salad – Low FODMAP
FODMAP Recipe
Ingredients
200 g Rice noodles- ¼ Cup oyster sauce
- 1 tbsp garlic-infused olive oil
- ¼ cup salt-reduced soy sauce
- 2 tbsp brown sugar
- 2 tbsp fish sauce use extra soy sauce for vegetarian option
- 1 tsp ginger crushed
- 500 g firm tofu diced
- 1 green capsicums finely sliced
- 2 carrots finely sliced
- ¼ cup chopped peanuts
- ½ spring onion green tops only
- 1½ cups bean sprouts
Instructions
- Cook rice noodles according to packet instructions, drain and set aside to cool.
- In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.
- Heat oil in large wok, add diced tofu and sauté until browned and heated thoroughly
- Turn off heat and add cooked rice noodles, sauce, bean sprouts, julienned capsicum and carrot to the wok, stir to combine
- Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.
Nutrition
Carbohydrates: 28gProtein: 23gFat: 18gSaturated Fat: 2gFiber: 11gSugar: 20g
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