Miso Salmon Noodle Bowl – Low FODMAP
FODMAP Recipe
Ingredients
300 g Salmon Hot smoked salmon or cooked fresh salmon, flaked apart
1 cup Vermicelli rice noodles cooked and drained
200 g Baby cos lettuce finely shredded
1 Avocado thinly sliced
¼ Red cabbage finely shredded
2 Carrot grated or finely julienned 
90 g Tofu cooked to your liking
1 cup Broccoli florets, blanched
1 tbsp Sesame seeds
1 tbsp Miso paste
1 tbsp Rice wine vinegar 
1 tbsp Lime juice 
½ tsp Ginger fresh and grated
2 tbsp Sesame oil
1 tbsp Olive oil infused with garlic
2 tbsp Yoghurt natural or lactose free if needed
Instructions
- Prepare all salad ingredients as listed.
- Add all dressing ingredients into a small jug and whisk until well combined.
- Drizzle dressing all over salad right before serving.
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