Serving Idea: Massaman Noodle Salad

Serves 4 as a main dish or 8-10 as a side dish.


1 jar of SOME Foods Thai Massaman Curry
150g rice vermicelli noodles (Bihoon)
2 large carrots
1 continental or common cucumbers (or a variety that has more flesh than seeds)
1 medium red capsicum (or 1 small red & 1 small yellow capsicum)
4 chicken thigh fillets (optional)

Photo of low FODMAP Massaman Noodle Salad


If you're using the chicken, trim to remove excess fat, then chop the chicken finely.

To make the noodles easier to handle, soak them in cold water for 10 minutes prior to cooking and then cut into shorter lengths using scissors. Drain the cut noodles.

Heat a medium non-stick fry pan or pot on the stove top, then brown the chicken pieces (use a dash of oil if you don't have a non-stick pan/pot). Once brown, add the jar of SOME Foods Thai Massaman Curry and bring to a simmer.  Add the noodles and mix through. Continue simmering until the chicken and noodles are cooked (this should only need a few minutes, especially if the chicken is finely chopped).
Remove the pan from the heat, then pour the mixture into a large salad bowl or container to start cooling.  Once the mixture has stopped steaming, cover and place the container in the fridge to cool further.

While the noodle mixture is cooling, peel the carrots and cucumber and remove the seeds from the cucumber by cutting through the middle lengthwise and scooping them out with a teaspoon. Cut into julienne strips using a julienne peeler or food processor with a julienne attachment. De-seed the capsicum, then cut into julienne strips - this is best done with a knife.

While the noodle mixture is still slightly warm (but not hot or you'll cook the vegetables), add the vegetables and mix through well.  Place back in the fridge until the salad is cold.

This can be served as a main dish or as a salad accompaniment.

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