Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘sesame oil’

Asian Beef & Noodle Stir Fry

Beef stir fryI have a new yummy stir fry recipe that I’m sure you’ll all love! Usually, I make all my stir fries with chicken but I had some diced beef in the freezer so I decided to mix things up a bit. And I didn’t want another rice meal so I attempted to make rice stick noodles. They never look very appealing in the packaging in the supermarket but they are yummy when I eat them from my favourite stir fry take away outlet, so figured it was worth a shot. The verdict? Well, as long as you cook them long enough until they’re soft; yummo!

The sauce was inspired by another beef recipe I found on Taste.com.au. It doesn’t look too fancy in the photo, but I’m definitely using that sauce again!

Ingredients (Serves 4)

500g diced beef

250g rice stick noodles

2 cups beansprouts

2 carrots, finely diced

2 sticks of celery, finely diced

1/4 cup Sesame oil

Ginger paste

1/4 cup Gluten free soy sauce

 

Method

1. Cook the beef until lightly browned in a large wok on medium heat.

2. Add vegetables and sesame oil, ginger paste and gluten free soy sauce. Stir until combined.

3. Put the lid on the wok and turn it onto a low heat.

4. Boil the kettle and then pour the water into a large glass bowl.

5. Insert the rice stick noodles into the bowl and leave them to cook for 10 minutes until al dente. Drain the water from the bowl.

6. Serve the noodles with the beef – either separately or add to the stir fry- and enjoy!

Thai Basil Salad

Note to self: Cut up the vermicelli noodles next time!

Note to self: Cut up the vermicelli noodles next time!

I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!

I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.

Ingredients (Serves 4)

125 g vermicelli noodles

1 red capsicum (pepper), cut into pieces

1 yellow capsicum (pepper), cut into pieces

1 cup bean sprouts

1 cucumber, halved and sliced

1/2 cup unsalted cashews

1.5 cups of basil, chopped (or basil paste)

Dressing

3 tablespoons lime juice

1.5 tablespoons fish sauce

1.5 brown sugar

1 teaspoon sesame oil

Method

1. Cut up the noodles, then soak in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.

2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.

3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.

4. Add the dressing to the salad and toss to combine.

Tastes great with gluten free schnitzel

Tastes great with gluten free schnitzel

Asian Chia Stir Fry Sauce

A fellow Low-FODMAPPER, Sandra, sent through this delicious recipe. I only made one slight change – it originally contained garlic (like everything seems to!) so I simply left it out.

It was fantastic to have another stir fry sauce to use. While I love my peanut satay sauce, I often crave something more soy based so I found this recipe to be perfect. I cooked chicken and veggies to go with this recipe, but I’m sure that beef or simply veggies would go nicely with the sauce too!

Sandra had also highly recommended me to try chia seeds, which I was dying to use – but had no idea how to include them in my food. The trick is to give the chia seeds enough time to soften and expand. The proportion to use is 1 tablespoon of chia seeds to 1/2 cup of liquid. I aim to try some more chia seed recipes in the near future, so stay tuned!

Ingredients (Serves 1)

1 quarter cup of soy sauce

1 Tablespoon of while vinegar

1 Tablespoon of ketchup

1 to 2 teaspoons minced fresh ginger or ginger paste (depending on preference)

1 teaspoon of dark sesame oil

1 Tablespoon of chia seeds, white or black

Method 

1. Mix all ingredients together and leave for 10 minutes or more to allow the sauce (and chia seeds) to thicken.

 

As usual, I’m interested to hear your thoughts and any amendments that you make! 🙂

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