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.
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