This tasty recipe can be served with fish or chicken but it can be used as a lunch meal – hot or cold by itself, if you don’t eat meat. The noodles were ginger and pumpkin rice noodles – gluten and wheat free and suitable for a low fodmap diet, they are made by King Soba.
Ingredients
150g of noodles
1 teaspoon of cumin seeds
1 tablespoon of pumpkin seeds
1 tablespoon of pine nuts
2 carrots
Spray oil or 1/2 teaspoon of garlic infused oil
A few drops of soy sauce.
Method
Cook the noodles till soft in boiling water with a small amount of salt.
Peel then trim the carrot till the sides are straight and peel down the length of the carrot to produce strips, then cut them in half lengthwise. This makes thin strips that can cook quickly in a wok.
Add the oil to a wok and fry the cumin seeds for a few seconds to release the flavour.
Add the pine nuts and pumpkin seeds and a few drops of soy sauce (ensure gluten free if you have both IBS and coeliac disease.)
Then add the carrot and cook till softened.
Add the cooked noodles and mix well, then serve.
Serves 2.
I use these noodles regularly and the dish was made from stock from my store cupboard.
Clinical Alimentary 
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