Low-FODMAP Ginger-Lime Shrimp Rice Noodles

Ingredients

• 8 oz oz Dry rice noodles
• 1 lb lb Peeled and deveined shrimp
• 1 medium Medium carrot, about 100 g, cut into fine matchsticks
• 1 medium Small-to-medium red bell pepper, about 120 g, thinly sliced
• 1/2 cup cup Green onion tops, GREEN PARTS ONLY, about 25 g, GREEN TOPS ONLY — do not use white bulb portions
• 1 tbsp tbsp Garlic-infused neutral or olive oil, Use commercial garlic-infused oil WITHOUT visible garlic solids
• 2 tsp tsp Toasted sesame oil
• 2 tbsp tbsp Soy sauce or tamari
• 1 tbsp tbsp Rice vinegar
• 1 1/2 tbsp tbsp Fresh lime juice
• 1 tbsp tbsp Finely grated fresh ginger
• 1 tsp tsp Maple syrup or granulated sugar
• 1 tbsp tbsp Water
• to taste as needed Chopped cilantro
• to taste as needed Sesame seeds
• to taste as needed Lime wedges

Instructions

1. Prepare the rice noodles according to package directions until just tender. Drain. Rinse briefly if appropriate for the noodle style.
2. Whisk all sauce ingredients together.
3. Pat the shrimp dry. Heat the garlic-infused oil in a wok or large skillet. Cook the shrimp approximately 1–2 minutes per side until nearly cooked. Transfer the shrimp.
4. Add the carrots and red bell pepper. Stir-fry for 2–3 minutes. Vegetables should retain texture.
5. Add the noodles, shrimp and sauce. Toss over medium-high heat for 1–2 minutes.
6. Remove from heat. Fold in the green onion tops and sesame oil. Finish with optional cilantro, sesame seeds and lime.

Nutrition

Chef's Notes

Low-FODMAP critical items: Rice noodles, not wheat noodles. Green onion tops only. No garlic pieces. No regular onion. Check condiment labels for added garlic/onion. STORAGE: Refrigerate within 2 hours. Use within 2 days. Reheat thoroughly.

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