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Low FODMAP Spicy Sichuan Noodles and Shrimp Salad

Our Low FODMAP Spicy Sichuan Noodles and Shrimp Salad is spicy, so only indulge if you know that hot foods do not trigger your IBS.

Course: Dinner, lunch
Cuisine: American, Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 6 Servings
Calories: 321 kcal
Author: Dédé Wilson

Ingredients:

Dressing:

Noodles & Shrimp:

  • 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
  • 2 tablespoons Chinese rice wine
  • 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, trimmed, peeled, seeded and either julienned or cut into long shreds, squeezed dry
  • 1 ½ cups (150 g) mung bean sprouts

Preparation:

  1. Make the Dressing: Heat the Garlic-Infused Oil and toasted sesame oil in a small pot over medium heat just until hot, but not boiling. Remove from heat and stir in the red pepper flakes. Allow to sit for at least 10 minutes, then whisk in the remaining Dressing ingredients until the sugar dissolves. Set aside until needed or refrigerate in an airtight container for up to 1 week.
  2. Make the Noodles & Shrimp: Bring a large pot of salted water to a boil. Stir in noodles until they disperse in the water. Cover, remove from heat and allow to sit for about 6 minutes, stirring often, or until al dente. Drain and rinse; set aside in a large mixing bowl. No need to clean pot, just set it aside for later.
  3. Meanwhile, in a nonreactive bowl, toss the shrimp with 2 tablespoons of minced scallions, the rice wine and ginger and toss to coat well. Allow to marinate for 10 minutes.
  4. Use the reserved pot to refill with water and bring to a boil. Add shrimp, turn heat down and cook just until the shrimp begin to turn pink and become opaque. Drain shrimp well.
  5. Add enough dressing to the noodles in the bowl to coat and toss well. Arrange noodles on platter. Add shrimp to same bowl (no need to clean) and add a little dressing to coat, then arrange shrimp in middle of noodles on platter. Now add the carrots, cucumber and bean sprouts to the bowl and toss with enough dressing to coat, then arrange around the shrimp. Scatter reserved scallions over all. Low FODMAP Spicy Sichuan Noodles and Shrimp Salad is ready to serve. You may offer additional dressing alongside, if you wish.

Tips

  • The crushed red pepper flakes are the key to the hot and spicy aspect this dish. Some folks with IBS do not don well with spicy foods, Know your tolerances and adjust as needed.
Nutrition Facts
Low FODMAP Spicy Sichuan Noodles and Shrimp Salad
Amount Per Serving
Calories 321 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 638mg27%
Potassium 111mg3%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 26g52%
Vitamin A 10IU0%
Vitamin C 7.8mg9%
Calcium 50mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.