Low FODMAP Stir-Fried Noodles with Shrimp
Light glass noodles with succulent shrimp and crisp vegetables in a ginger-lime sauce. A fresh and satisfying Asian classic.
Instructions
- 1
Soak glass noodles in boiling water until soft, about 5-8 minutes. Drain and rinse under cold water. Set aside.
- 2
Make the sauce: Combine soy sauce, chile (if using), ginger, brown sugar, and lime juice in a small bowl. Stir to dissolve sugar.
- 3
Heat sesame and garlic-infused oils in a large wok over high heat.
- 4
Add bean sprouts, green beans, bell pepper, and carrot. Stir-fry for 3-4 minutes until just soft.
- 5
Add shrimp and stir-fry for 2-3 minutes until pink and cooked through.
- 6
Add drained noodles and the sauce. Toss until well combined and heated through.
- 7
Remove from heat and garnish with fresh mint leaves.
- 8
Serve immediately.
FODMAP Notes
Glass noodles (mung bean noodles) are low FODMAP. Uses garlic-infused oil for flavor. Bean sprouts, green beans, and bell peppers are all low FODMAP at these portions. Shrimp is naturally low FODMAP.
Tips
- 💡 Don't overcook the noodles - they become mushy
- 💡 Have all ingredients prepped before starting (mise en place)
- 💡 Work quickly over high heat for best results
- 💡 Substitute rice noodles if glass noodles unavailable
Recipe Notes
This light and refreshing noodle dish showcases the delicate texture of glass noodles and sweet, succulent shrimp. The ginger-lime sauce adds brightness without overwhelming the ingredients.
Substitutions
- Protein: Chicken, tofu, or leave out for vegetarian
- Noodles: Rice vermicelli or zucchini noodles
- Herbs: Cilantro or Thai basil
Storage
- Best Fresh: Noodle dishes are best served immediately
- Refrigerator: Keeps 1 day
- Note: Noodles will absorb sauce when stored
FODMAP Stacking Note
One serving is low FODMAP. Green beans are safe at the portion listed. Bean sprouts are low FODMAP.
Related Recipes
- Low FODMAP Thai Tofu Vermicelli
- Low FODMAP Beef Stir-Fry
- Low FODMAP Shrimp Puttanesca