FODMAP: Singapore Chili Crab Buckwheat Noodles

This is a really simple and quick stir fry that is very flavorsome, yet at the same time quite healthy. Buckwheat is a very digestible grain so it pairs well with protein. This dish can also work with Prawns and Squid.

Serves 2 very hungry people.

1 tablespoon garlic oil

2 “ piece fresh root ginger, peeled, finely shredded

5 green tops of scallions

2 red bird’s-eye chillies, finely chopped

1tbspoon tomato paste

1/3 cup sweet chilli sauce- (best to make your own if you are being very strict with the garlic. Puree about 6 long red chilis in a food processor, then add to a pan with 1/2 cup sugar, and 1/2 cup water, splash of soy, a couple teaspoons of garlic infused oil- reduce this down until sticky and saucy.)

3 tbsp hoisin sauce-(this is allowed on the diet)

3 tbspoon Chinese cooking wine 3 tablespoons fish sauce

75ml/3f l ounces water

1 tablespoon caster sugar

500g/1l b cooked white crabmeat, broken into chunks

300g/11oz buckwheat noodles, cooked and set aside

1 bunch of chopped fresh coriander leaves with stems

1 lime, juice only

Heat a wok until hot and add the oil, ginger, scallion and chillies and stir-fry for 2-3 minutes. Whisk the tomato paste, chilli sauce, hoisin sauce and fish sauce together in a bowl, then whisk in the water and sugar. Add the sauce to the wok and bring the mixture to the boil. Add the crab, reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is warmed through. Stir in the noodles, coriander and lime juice.