Low FODMAP Spicy Sichuan Noodles and Shrimp Salad - FODMAP Everyday

Name: Low FODMAP Spicy Sichuan Noodles and Shrimp Salad - FODMAP Everyday
Total time: 30 min
Ingredients: ¼ cup (60 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); 2 tablespoons toasted sesame oil; 1 teaspoon crushed red pepper flakes; 1/3 cup (75 ml) low sodium soy sauce; 3 tablespoons Chinese black vinegar; 2 tablespoons Chinese rice wine; 1 tablespoon minced fresh ginger; 1 ½ tablespoons sugar; 12- ounces (340 g) Asian rice noodles (3 mm wide); 1 ½ pounds (680 g) medium raw shrimp, (60/70 per pound), (peeled and deveined, patted dry); ½ cup (32 g) minced scallions, (green parts only, divided); 1 ½ tablespoons minced fresh ginger; 3 medium carrots, (trimmed, peeled and either julienned or cut into long shreds); 1 (6 to 7-inch/15 cm to 17 cm) English hothouse cucumber,; 1 ½ cups (150 g) mung bean sprouts

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Our Low FODMAP Spicy Sichuan Noodles and Shrimp Salad is light, crunchy, nutritious and an all-in-one meal. Perfect on hot days for lunch or dinner.

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Ingredients

¼ cup (60 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
2 tablespoons toasted sesame oil
1 teaspoon crushed red pepper flakes
1/3 cup (75 ml) low sodium soy sauce
3 tablespoons Chinese black vinegar
2 tablespoons Chinese rice wine
1 tablespoon minced fresh ginger
1 ½ tablespoons sugar
12- ounces (340 g) Asian rice noodles (3 mm wide)
1 ½ pounds (680 g) medium raw shrimp, (60/70 per pound), (peeled and deveined, patted dry)
½ cup (32 g) minced scallions, (green parts only, divided)
1 ½ tablespoons minced fresh ginger
3 medium carrots, (trimmed, peeled and either julienned or cut into long shreds)
1 (6 to 7-inch/15 cm to 17 cm) English hothouse cucumber,
1 ½ cups (150 g) mung bean sprouts