Low-FODMAP | Gluten-Free | Pesco-Vegan


  • 230g/0.5lb large green prawns, thawed, peeled and deveined (save the heads, shells and legs for prawn stock)
  • 2 tsp lemon zest
  • 1 pinch ground chilli
  • 1 sprig fresh thyme, leaves chopped
  • 1 sprig fresh oregano, leaves chopped
  • 2 basil leaves, roughly torn
  • 2 Tbsp garlic-infused olive oil
  • 1 cup of cherry tomatoes, halved
  • 4 cups of baby spinach
  • 2 Tbsp lemon juice
  • 230g/1lb rice noodles
  • Sea salt and freshly ground pepper


  1. On a plate, combine the prawns with the ground chilli, half the lemon zest, herbs and a pinch of salt and freshly-ground pepper. Leave this to one side.
  2. In a medium-sized frying pan, heat the oil on medium-high.
  3. Add the tomatoes and the rest of the lemon zest. Add some salt and pepper, sauteing for 2 minutes.
  4. Add the prawns in one layer and cook on one side for 2 minutes. Flip and cook another minute, or until prawns are cooked through, tossing the tomatoes a wee bit longer. Set aside.
  5. Bring a large pot of salted water to the boil and cook the rice noodles until al dente according to the packet instructions.
  6. Drain most of the noodle water, leaving about 1/2 cup to toss with the prawn and tomatoes. Add the spinach. Squeeze the lemon juice in, then season with salt and pepper to taste.
  7. To serve, add as much lemon juice to taste as you like and fresh-baked loaf of whatever bread suits your diet plus drizzled olive oil.