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