low fodmap monash asian chicken noodle salad

 asian noodle salad 

https://www.monashfodmap.com/recipe/asian-chicken-noodle-salad/

ingredients
1 large packet rice noodles 250 g
Skinless chicken breast, diced 500 g
1 tbsp garlic-infused olive oil 18 g
1 red capsicum, julienned 225 g
1/2 green capsicum, julienned 113 g
2 medium carrots, julienned 150 g
½ bunch spring onions, green tops only, sliced 8 g
¼ cup oyster sauce 62 g
¼ cup soy sauce 62 g
1 tbsp fish sauce 20 g
1 tsp brown sugar 5 g
1 tsp crushed ginger 5 g
1 tsp red chilli flakes 2 g
½ cup crushed peanuts 65 g

Method

1. Julienne capsicums and carrots and chop spring onion tips, set aside.

2. Cook rice noodles according to packet instructions, drain and set aside to cool.

3. In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.

4. Heat oil in large wok, add diced chicken and sauté until browned and cooked thoroughly.

5. Turn off heat and add cooked rice noodles, sauce and julienned capsicum and carrot to the wok, stir to combine.

6. Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.

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Hints

• Use salt reduced soy sauce and oyster sauce if available. 
• This recipe can be enjoyed as both a hot or cold dish.