Or should I say ‘Posh Noodle!’
As Low FODMAPer’s know, almost all preprepared foods are out of bounds. Obtaining hot food at Lunch times on a low FODMAP diet can be difficult so I developed this Low FODMAP pot noodle recipe that you can prepare at home and eat anywhere that has a kettle. Simply add boiling water and four minutes later you have a hot, tasty, nutritious lunch.
Ingredients
- 45g Rice Noodles
- Kale (enough to cover the bottom of the jar)
- 1 Small Carrot
- 1 Spring Onion (green parts only)
- Small Handful of Corriander
- 1 Massel’s Chicken Stock Cube
- 1/4 tsp Ground Star Anise
- 1/4 tsp Ground Fennel Seeds
- 1/4 tsp Asafoetida
- Pinch of Salt and Pepper
- Dash of Gluten Free Soy Sauce
Method
- Crumble the stock cube into a small bowl and add the spices and salt & pepper. Put to one side.
- Peel and grate the carrot. Shred the kale and coriander finely. Wash the green parts of the spring onion thoroughly and chop finely.
- Layer the ingredients into a heat proof container (I use a Kilner Jar with a clip top lid) in this order: kale, carrots, noodles, spice mix, corriander and spring onions.
- Pop the lid on securely and thats your prep done.
When you’re ready to eat your ‘pot noodle’, pour kettle boiled water into the jar (enough to cover the ingredients) and cover for two minutes.
Mix all the ingredients together thoroughly and cover for another two minutes.
Add a splash of GF Soy Sauce and mix for the final time. Let it cool to an eating temperature and enjoy.
Additional notes
If you’re not vegan you could add some cooked chicken to your pot noodle for a protein boost. For an authentic Chinese infusion add Choy Sum cut up finely plus its a good source of vitamins A and C.
I tend to prepare two pot noodles and keep one in the fridge for the next day.