Low FODMAP Coconut Chilli Chicken Noodles with Veggies
Low FODMAP Coconut Chilli Chicken Noodles with Veggies
This Asian inspired low FODMAP dish is super easy to throw together and its laksa-like sauce has a fresh lemon coconut taste with just a hint of chilli for the ultimate low FODMAP recipe.
Note on canned coconut milk: Canned coconut milk has a low FODMAP serving size, just make sure you divide the recipe into the recommended number of servings.
Ingredients
Make gluten freeCoconut Chilli Chicken Sauce
fresh lemongrass (peeled & finely chopped)
FODMAP
grated/crushed ginger
FODMAP
crushed/pureed red chilli (mild minced chilli)
FODMAP
Noodles
Veggies
green onions/scallions (green leaves only, finely sliced)
FODMAP
roasted peanuts (optional)
FODMAP
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Learn moreMethod
- Prepare the chicken breast by slicing it into thin strips and put to one side. Peel outside skin off lemongrass and finely chop the centre core. Finely chop the green onions/scallions (green tips only), wash and roughly chop the bok choy, peel and slice the carrots into matchsticks, and deseed and thinly slice the red bell peppers. Place to one side.
- Place the sliced chicken breast in a large saucepan and cover with cold water (add more water if the chicken isn't completely covered). Then add the chopped lemongrass and crushed ginger. Bring the water to a rolling boil. Then turn the element down to medium-low and allow to simmer for 5 to 10 minutes, until the chicken turns white and is cooked through. This process creates the stock for your meal. Keep the stock and remove the chicken, placing it to one side for later.
- While the chicken cooks. Place the rice noodles in a bowl and pour boiling water over them. Set them aside for ten minutes before draining. Or cook according to packet directions. Rinse the noodles in warm water, drain again, and toss with a dizzle of sesame oil to stop them sticking together.
- Add the chilli puree, fish sauce, and bok choy into the stock. Now the fish sauce has a very pungent odour, which may make you lose faith in your meal… Don’t! The odour will disappear once you add the coconut milk and will taste fantastic. Cook the stock for about 2 minutes before adding the coconut milk, chicken and noodles (you set these aside earlier). Heat for another 3 minutes or until the chicken is heated through. Taste and add more chilli puree if needed.
- While you finish cooking the coconut chilli chicken, place a large frypan on to heat over medium high heat. Stir-fry the carrot matchsticks and red bell peppers for two to three minutes until tender.
- Serve the coconut chilli chicken noodles with the stir-fried veggies, top with green onions/scallions and peanuts (if desired).
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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