Chilli & Lime Rice Noodles
Noodle stir fries are such a good quick, mid-week dinner option and this low FODMAP, gluten free version proves that!
This is such a tasty recipe that is ready to eat in no time at all. I like to serve it with some baked tofu for a delicious easy meal.
Ingredients
- 1 tbsp garlic infused olive oil
- 1 tbsp grated ginger
- 1 red chilli (finely diced)
- 1 red Pepper (in strips)
- 2 tbsp fresh chives (chopped)
- 1.7oz babycorn (sliced)
- 1 large handful beansprouts
- 10.5oz vermicelli rice noodles (I use ready- cooked)
- 1 medium carrot (julienne)
- 1 medium courgette (julienne)
- 1 large handful spring greens (shredded)
- 4 tsp curry powder
- 1/2 tbsp maple syrup
- 3 tbps tamari
- Juice of 1 lime
To garnish
- 2 lime wedges
- 1-2 tbsp fresh chopped coriander
Instructions
Step 1
Heat the Ninja Foodi Multi-Cooker to Medium on the sear/saute setting and add the garlic oil to the pan
Step 2
Add the ginger and chilli to the pot and stir-fry for 1 minute
Step 3
Next, add the red pepper, chives and baby corn and stir-fry for a further 3 minutes
Step 4
Add the beansprouts, and a splash of water
Step 5
Stir-fry for a further 2 minutes then add the curry powder and maple syrup
Step 6
Add the noodles, carrot, courgette, spring greens, tamari and lime juice
Step 7
Stir everything together for a further minute
Step 8
Serve immediately, topped with the coriander and wedge of lime