Asian Tofu Noodle Salad - Low FODMAP
FODMAP Recipe
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Total Time 30 minutes mins
- 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
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.
Carbohydrates: 28gProtein: 23gFat: 18gSaturated Fat: 2gFiber: 11gSugar: 20g