Pork and Rice Noodle Stir-Fry (Low-FODMAP)

Ingredients

• 500 gpork tenderloin, thin strips
• 200 gdry rice noodles
• 300 gbaby bok choy
• 2medium carrots
• 1red bell pepper
• 2 tbspfresh ginger, grated
• 2¼ tbspgluten-free tamari
• 2¼ tsppure maple syrup
• 3 tsplime juice
• 1¼ tbspgarlic-infused olive oil
• 1green onion, tops
• 30 gunsalted peanuts

Method

1. Bring a kettle of water to a boil over high heat, pour it over the rice noodles and soak for 8 minutes until soft. Drain and rinse under cold water.

   8 min timer

2. Slice the pork into thin strips about 5 mm (1/4 inch). Halve the bok choy, julienne the carrot and slice the pepper. Mix the tamari, maple syrup and lime juice.

3. Heat the garlic-infused oil in a wok or large skillet over high heat. Stir-fry the pork for about 3 minutes, until browned and 63°C (145°F) inside.

   3 min timer

4. Add the bok choy, carrot, pepper and ginger and stir-fry for 3 minutes until tender-crisp.

   3 min timer

5. Add the noodles and sauce and toss with tongs for 1 to 2 minutes until coated and hot.

6. Top with green onion tops and chopped peanuts.

Storing and reheating

Keeps 3 days.