Table of Contents
Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
This low FODMAP stir fry recipe is perfect for that leftover Sunday meat or at Christmas turkey you have in the freezer!
You also do not have to use turkey at all, why not use chicken? Or if you are vegan, tofu is every bit as good (just not silken tofu as this is high in FODMAPs).
Ingredients (Serves 2)
- 240g of cooked turkey cut into 2 inch chunks
- 2 x gluten free rice noodle nests (just add water)
- 1 x Asda’s Grower’s Selection Rainbow Vegetable Stir-Fry
- 1 tablespoon of olive oil
- 1 tablespoon of garlic infused olive oil
- 2 tablespoons of peanut butter (no added sugar)
- 2 tablespoons of Tamari (gluten free soy sauce – you can use normal soy sauce if you are not needing to be gluten free as this is also low FODMAP)
- Add the oil into a wok or frying pan and heat for 30 seconds.
- Add in the vegetables, meat and tamari. Cook for around 5 minutes.
- Add in the peanut butter.
- Cook until the vegetables are soft to your own taste.
- Serve with rice noodles.
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Kirsten Jackson is a UK registered Consultant Gastroenterology Dietitian and founder of The Food Treatment Clinic. She has undergone many qualifications to get where she is today, including a UK BSc Honours Degree in Dietetics and Post-Graduate Certificate in Advanced Dietetics. In addition to this, she has FODMAP Training from Kings College London University. Kirsten set up The Food Treatment Clinic in 2015 after first experiencing digestive problems herself. She felt that the NHS was unable to provide the support individuals needed and went on to specialise in this area before opening a bespoke IBS service. Kirsten also participates in charity work as an Expert Advisor for the IBS Network. In addition, she can be seen in publications such as Cosmopolitan and The Telegraph discussing IBS as an Official Media Spokesperson to the IBS Network.