LOW FODMAP PORK LO MEIN Recipe

YIELD: 4 SERVINGS

Luckily, it’s often pretty easy to make Asian dishes low-FODMAP. (Just be sure to use regular green cabbage and avoid savoy cabbage, which is high in FODMAPs.) And don’t be put off by what looks like a long list of
ingredients; it’s simple to make and comes together super fast. Feel free to use diced chicken breasts in place of the pork.

LOW FODMAP PORK LO MEIN Ingredients

  • 8 OUNCES (225 G) GLUTEN-FREE RICE SPAGHETTI
  • ¼ CUP (60 ML) GLUTEN-FREE SOY SAUCE OR TAMARI
  • 2 TABLESPOONS (28 ML) RICE WINE VINEGAR
  • 4 TEASPOONS (11 G) CORNSTARCH
  • 1 TEASPOON SUGAR
  • 1 TEASPOON TOASTED SESAME OIL
  • ½ TEASPOON GRATED FRESH GINGER
  • 2 TABLESPOONS (28 ML) CANOLA OIL OR OTHER NEUTRAL OIL, DIVIDED
  • 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
  • 1 POUND (455 G) BONELESS PORK CHOPS, CUT INTO 1-INCH (2.5 CM) CUBES
  • ¼ TEASPOON KOSHER SALT
  • ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
  • 3 CUPS (210 G) SHREDDED GREEN CABBAGE
  • 1 CUP (110 G) SHREDDED C ARROTS
  • 1 STALK OF CELERY, THINLY SLICED
  • 1½ CUPS (355 ML) CHICKEN BROTH, CHICKEN STOCK, OR VEGETABLE BROTH
  • ½ OF A BUNCH OF SCALLIONS (GREEN PARTS ONLY), SLICED

LOW FODMAP PORK LO MEIN Steps

  1. Bring a large pot of lightly salted water to a boil.
  2. Add the spaghetti and cook according to the package directions.
  3. Drain and rinse with cold water.
  4. Set aside. In a small bowl, whisk together the soy sauce, rice wine vinegar,
    cornstarch, sugar, sesame oil, and ginger.
  5. Set aside. Heat 1 tablespoon (15 ml) of the canola oil in large wok or skillet over medium-high heat.
  6. Add the garlic and sauté for 1 to 2 minutes, just until the garlic turns brown.
  7. Remove and discard the garlic. Season the pork with the kosher salt and black pepper.
  8. Stir-fry for 4 to 5 minutes until browned and cooked through.
  9. Transfer to a plate and set aside. In the same wok or skillet, heat the remaining
    1 tablespoon (15 ml) canola oil over medium-high heat.
  10. Add the cabbage, carrots, and celery.
  11. Stir-fry until the vegetables are crisp-tender and are starting to brown about 4 to 5 minutes.
  12. Add the pork back to the wok.
  13. Stir in the broth or stock and the soy sauce mixture.
  14. Bring to a simmer and cook until the sauce is thickened.
  15. Toss in the spaghetti just to combine and reheat.
  16. Serve immediately, sprinkled with the sliced scallions.

LOW FODMAP PORK LO MEIN Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4

LOW FODMAP PORK LO MEIN Ingredients

  • 8 OUNCES (225 G) GLUTEN-FREE RICE SPAGHETTI
  • ¼ CUP (60 ML) GLUTEN-FREE SOY SAUCE OR TAMARI
  • 2 TABLESPOONS (28 ML) RICE WINE VINEGAR
  • 4 TEASPOONS (11 G) CORNSTARCH
  • 1 TEASPOON SUGAR
  • 1 TEASPOON TOASTED SESAME OIL
  • ½ TEASPOON GRATED FRESH GINGER
  • 2 TABLESPOONS (28 ML) CANOLA OIL OR OTHER NEUTRAL OIL, DIVIDED
  • 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
  • 1 POUND (455 G) BONELESS PORK CHOPS, CUT INTO 1-INCH (2.5 CM) CUBES
  • ¼ TEASPOON KOSHER SALT
  • ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
  • 3 CUPS (210 G) SHREDDED GREEN CABBAGE
  • 1 CUP (110 G) SHREDDED CARROTS
  • 1 STALK OF CELERY, THINLY SLICED
  • 1½ CUPS (355 ML) CHICKEN BROTH, CHICKEN STOCK, OR VEGETABLE BROTH
  • ½ OF A BUNCH OF SCALLIONS (GREEN PARTS ONLY), SLICED

LOW FODMAP PORK LO MEIN Method

  1. Bring a large pot of lightly salted water to a boil.
  2. Add the spaghetti and cook according to the package directions.
  3. Drain and rinse with cold water.
  4. Set aside.
  5. In a small bowl, whisk together the soy sauce, rice wine vinegar, cornstarch, sugar, sesame oil, and ginger.
  6. Set aside.
  7. Heat 1 tablespoon (15 ml) of the canola oil in large wok or skillet over medium-high heat.
  8. Add the garlic and sauté for 1 to 2 minutes, just until the garlic turns brown.
  9. Remove and discard the garlic.
  10. Season the pork with the kosher salt and black pepper.
  11. Stir-fry for 4 to 5 minutes until browned and cooked through.
  12. Transfer to a plate and set aside.
  13. In the same wok or skillet, heat the remaining 1 tablespoon (15 ml) canola oil over mediumhigh heat.
  14. Add the cabbage, carrots, and celery.
  15. Stir-fry until the vegetables are crisp-tender and are starting to brown, about 4 to 5 minutes.
  16. Add the pork back to the wok.
  17. Stir in the broth or stock and the soy sauce mixture.
  18. Bring to a simmer and cook until the sauce is thickened.
  19. Toss in the spaghetti just to combine and reheat.
  20. Serve immediately, sprinkled with the sliced scallions.

LOW FODMAP PORK LO MEIN Review

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LOW FODMAP PORK LO MEIN Recipe

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Hello My Name is Penny Shore and I am a registered fodmap dietitian from Jolly London. I am eager to present Quality Fodmap Diet information and Great Low Fodmap Recipes.

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