These Low FODMAP Satay Chicken Noodles are the ultimate comfort food; creamy, nutty, and packed with flavour, without upsetting your tummy. Ready in under 30 minutes, it’s a weeknight winner the whole family will love, and they won’t even notice it’s low FODMAP!
Author: Kelsey Paterson, Monash FODMAP trained Dietitian
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Chicken Noodles:
- 200g Flat rice noodles
- 400g Chicken breast or thighs
- 1 x Lime, zest and juice
- 1 Carrot, thinly sliced
- 2 cups red cabbage, shredded
- 1 red capsicum, finely diced
- 2 green tips of spring onion, finely chopped
Sauce:
- 1.5 Tbsp The Friendly Food Co. Butter Me Up spice mix
- 1/3 cup peanut butter
- 1/3 cup water
- Juice of 1 small lemon
- 3 Tbsp soy sauce (usecoconut aminos for a soy free option)
- 1 Tbsp fish sauce
- ½ Tbsp brown sugar
- 1 Tbsp garlic infused olive oil
Method
- In a blender add all sauce ingredients and blend until a smooth consistency is achieved.
- In a wok heat oil and pan fry vegetables, tossing them around to prevent burning until they’re cooked through. Set vegetables aside.
- Fry off chicken in wok, to prevent burning keep tossing the chicken around.
- While chicken is cooking, cook rice noodles according to packet instructions.
- Once chicken is almost cooked, add vegetables and drained noodles into the wok and toss them until combined.
- Pour over the sauce and stir gently to combine.
- Squeeze fresh lime juice over dish then serve.