Thursday, 1 May 2014

Low fodmap Singapore noodles

As you can probably guess I have been spending a lot of time recently researching and playing around with low fodmap recipes, trying to get as much taste as I can without compromising my dietary needs.
A couple of weeks ago I discovered Singapore noodles were very easy to make using low fodmap options, and it has quickly become a favourite in this house … so here it is.

To make the low fodmap Singapore noodles you will need.

  • 300 grams of chicken ( I like to use tenderloins)
  • 300 grams prawns
  • A small red capsicum, finely sliced
  • 3 spring onions, greens only and finely sliced.
  • 250 grams Vermicelli rice noodles
  • 1 tablespoon chinese rice wine
  • 1/4 cup soy sauce
  • 3 teaspoons minced ginger
  • 1/4 cup chicken stock (I make it using 1 massel chicken stock cube containing no onion or garlic and 1 cup of boiling water)
  • 1 tablespoon curry powder
  • vegetable oli.

Start off marinating the chicken and prawns in 1 tablespoon of the soy sauce, 2 teaspoons of the ginger and the tablespoon of chinese rice wine.  Let marinate for at least 40 mins.

When you are ready to cook, boil some water and make up to stock, and soak the vermicelli rice noodle for 5 mins, drain the noodles and set aside.

Heat some oil in your wok and stir-fry the chicken and prawns, when cooked through remove from the wok and set aside.

Heat some more oil, add the curry powder, stir-fry for 30 seconds and then add the spring onion, capsicum and the remanding 1 teaspoon of ginger. Re-add the chicken and prawns along with the chicken stock and the rest of the soy sauce.  Add the noodles and toss until completely coated.

Kid noodles...
Tonight I made a kid friendly version as well seeing as the Singapore noodles are too spicy for our little ladies.  In a separate fry pan, I stir-fried some of the marinated chicken, added some spring onions, capsicum, frozen peas and corn, then added some noodles and 1/2 a cup of chicken stock….easy peesy and tasty!