Low FODMAP Shrimp Chow Mein
This quick and simple shrimp chow mein is perfect for a weeknight dinner, especially when you're looking for a substitute for a takeout!
Servings: 4
Calories: 327kcal
Cost: $$
Ingredients
For the Chow mein
- 200 grams Frozen or fresh shrimp
- 180 grams Low FODMAP noodles (such as rice noodles)
- 100 grams carrots 2 medium
- 100 grams white cabbage
- 100 grams red bell pepper
- 1 tbsp garlic-infused oil
- 1 tbsp cooking oil
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 3/4 tsp sesame oil
- 1/2 tbsp sugar
- 125 ml Low FODMAP Chicken stock
- 1/2 tbsp cornstarch
- 1 pinch MSG (Optional)
Instructions
The sauce
- In a medium bowl, whisk the oyster sauce, soy sauce, sugar, chicken stock, sesame oil, cornstarch and MSG (if using) until combined and set aside.
Cooking the dish
- Begin by slicing the carrots, and cutting the peppers and cabbage into strips and set aside.
- In a medium saucepan begin cooking the noodles according the the instructions on the package.
- In a medium frying pan heat the garlic-infused oil and add the shrimp, these will take about 5 minutes if frozen, but you only need to cook them until they are cooked through and pink.
- Meanwhile, in a large wok or frying pan, heat the cooking oil on a medium heat and add the carrots for 2-3 minutes until slightly softened.
- Add the cabbage in to the carrots and fry for a further 2 minutes.
- Finally add the pepper to the carrots and cabbage for 1 minute. Turn the heat to low.
- Add the cooked shrimp to the vegetables.
- Drain the noodles and add into the frying pan with the shrimp and vegetables. Pour over the sauce and bring the frying pan up to a medium heat again, stirring the sauce to coat the noodle mixture. The sauce should begin to thicken after a couple of minutes.
- Once the sauce has thickened, the dish is ready to be served! Divide between plates and garnish with some spring onion (green parts only!) if you like.