Chilli & Lime Rice Noodles

  • Prep 10 mins
  • Total 20 mins
  • Easy
  • Serves 2

Noodle stir fries are such a good quick, mid-week dinner option and this low FODMAP, gluten free version proves that!

This is such a tasty recipe that is ready to eat in no time at all. I like to serve it with some baked tofu for a delicious easy meal.

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

  • 1 tbsp garlic infused olive oil
  • 1 tbsp grated ginger
  • 1 red chilli (finely diced)
  • 1 red Pepper (in strips)
  • 2 tbsp fresh chives (chopped)
  • 50g babycorn (sliced)
  • 1 large handful beansprouts
  • 300g vermicelli rice noodles (I use ready- cooked)
  • 1 medium carrot (julienne)
  • 1 medium courgette (julienne)
  • 1 large handful spring greens (shredded)
  • 4 tsp curry powder
  • 1/2 tbsp maple syrup
  • 3 tbsp tamari
  • Juice of 1 lime

To garnish

  • 2 lime wedges
  • 1-2 tbsp fresh chopped coriander


  • Step 1

    Heat the Ninja Foodi Multi-Cooker to Medium on the sear/saute setting and add the garlic oil to the pan

  • Step 2

    Add the ginger and chilli to the pot and stir-fry for 1 minute

  • Step 3

    Next, add the red pepper, chives and baby corn and stir-fry for a further 3 minutes

  • Step 4

    Add the beansprouts, and a splash of water

  • Step 5

    Stir-fry for a further 2 minutes then add the curry powder and maple syrup

  • Step 6

    Add the noodles, carrot, courgette, spring greens, tamari and lime juice

  • Step 7

    Stir everything together for a further minute

  • Step 8

    Serve immediately, topped with the coriander and wedge of lime