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Teriyaki Stir Fry Recipe: Serves: 2 Prep: 10 mins. Cook: 20 mins. All You Need: 12.3 oz (350 g) lean beef, chicken or pork, cut into strips; 1 large carrot, peeled, finely sliced (5.3 oz); 1/4 red or yellow bell pepper, sliced (1.8 oz); 6 green beans, sliced (1.4 oz); 1/2 cup broccoli (you can include broccoli in this stir fry - up to 1/2 cup (1.6 oz) per serve is low Fodmap) (1.6 oz); 4.9 oz (140 g) rice stick noodles; 1 tablespoon vegetable oil; Nigella seeds & finely sliced seaweed to garnish. Cooking Instructions: 1. Soak rice noodles in warm water for 10-15 minutes or until tender. Drain. 2. In a heavy base fry pan or wok add 1 tablespoon of oil on medium heat. 3. Fry meat strips until browned, add all vegetables and stir-fry for 3-4 minutes or until tender. 4. Pour in 7 oz (200 g) Fodmapped Teriyaki Stir Fry Sauce and toss through rice noodles, cooking for a further 30 seconds. 5. Serve in a deep bowl. Garnish with Nigella seeds and finely slice seaweed. Enjoy this recipe, it has been tested to be low in Fodmaps when prepared and served as instructed. Store unopened in a cool dry place.
Water, Soy Sauce (Vegetable Protein Extract (Soy), Molasses, Natural Color (Burnt Sugar), Natural Flavor, Food Acid (270)], Rice Wine, Rice Vinegar, Sugar, Ginger, Golden Syrup, Corn Starch, Yeast Extract, Sunflower Oil, Sesame Oil, Glucose Syrup, Vegetable Gum (Xanthan Gum), Sesame Seeds, Natural Color (Burnt Sugar).
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