Description
Looking for a light and simple dinner idea? This FODMAP-friendly shrimp lo mein will be a family favourite in no time!
Ingredients
Scale
- 8 oz low FODMAP spaghettini
- 1 + 1/2 cup low FODMAP chicken broth
- 2 tbsp + 2 tsp low sodium soy sauce
- 1 tsp corn starch
- 1 tsp roasted sesame oil
- 1/2 tsp sugar
- 1/2 tsp freshly ground pepper
- 2 tsp canola oil
- 2 cups broccoli florets
- 3/4 cup carrot, peeled and thinly sliced
- 3/4 cup red pepper, thinly sliced
- 1 lb XL shrimp, peeled and deveined
- 1 tsp fresh ginger, peeled and grated
- 1 tbsp rice vinegar
Instructions
- Cook your pasta for two minutes less than the instructions say (skip any salt or oil). Drain the pasta and set it aside.
- Combine the chicken broth, soy sauce, corn starch, sesame oil, sugar, and black pepper in a small bowl. Set it aside.
- Heat up your canola oil in a large frying pan or wok over high heat. Add the broccoli, carrots, and red pepper and saute until the vegetables are tender but still crisp (about 5 minutes).
- Add 1/4 of the broth mixture and cook for another 2 minutes. Then add the ginger, shrimp, and another 1/4 of the broth mixture. Cook until the shrimp are just about done (around 3 minutes)
- Add the pasta and the remaining broth mixture. Stir for 1 more minute, then remove the pan from the burner and add the rice vinegar. Give it one final stir and serve.
Notes
Recommended low FODMAP serving – 1/4 recipe
Monash has recently updated the recommended serving of red peppers. This recipe has been adjusted to accommodate for their new recommendations.
If you tolerate wheat, swap out the spaghettini for traditional thin egg noodles
- Prep Time: 15
- Cook Time: 15
- Category: lunch, dinner
- Method: saute
- Cuisine: Chinese
Keywords: Low FODMAP lo mein, low FODMAP shrimp lo mein, gluten free shrimp lo mein