Low FODMAP Lime Pork Stir-Fry with Rice Noodles
Zesty lime-marinated pork with fresh vegetables and rice noodles. Fragrant kaffir lime leaves make this Thai-inspired dish unforgettable.
Instructions
- 1
Combine ginger, lime leaves, chile, lime juice, brown sugar, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a bowl.
- 2
Add pork strips and toss to coat. Cover and refrigerate 3-4 hours or overnight.
- 3
When ready to cook, soak rice noodles in boiling water for 5 minutes until tender. Drain and set aside.
- 4
Heat remaining 2 tablespoons sesame oil in a wok over high heat.
- 5
Add marinated pork and stir-fry until just cooked through.
- 6
Add bok choy, bell pepper, broccoli, and remaining soy sauce.
- 7
Stir-fry until vegetables are just tender, 3-4 minutes.
- 8
Add drained noodles and toss to combine.
- 9
Sprinkle with fresh cilantro and serve immediately.
FODMAP Notes
Kaffir lime leaves add incredible flavor and are low FODMAP. Uses gluten-free soy sauce. Broccoli florets (not stalks) are lower in FODMAPs. Bok choy and bell peppers are low FODMAP.
Tips
- 💡 Kaffir lime leaves are worth seeking out at Asian grocers
- 💡 Marinate overnight for maximum flavor
- 💡 Freeze pork slightly for easier thin slicing
- 💡 Fresh lime zest works if lime leaves unavailable
Recipe Notes
The fragrant kaffir lime leaves make this stir-fry truly special. Their unique citrus-floral aroma permeates the pork during marinating, creating a dish that’s authentically Thai in flavor.
Substitutions
- Protein: Chicken, beef, or firm tofu
- Lime Leaves: Fresh lime zest (less fragrant but works)
- Noodles: Rice vermicelli or zoodles
Storage
- Best Fresh: Noodle dishes are best served immediately
- Refrigerator: Keeps 2 days
- Marinade: Can marinate pork up to 24 hours ahead
FODMAP Stacking Note
One serving is low FODMAP. Use broccoli florets only and stick to the portions listed. Bok choy is low FODMAP.
Related Recipes
- Low FODMAP Thai Tofu Vermicelli
- Low FODMAP Stir-Fried Noodles with Shrimp
- Low FODMAP Pork and Eggplant Stir-Fry