Place a wok over a high heat and add 1 x TBSP of the coconut oil. Once melted, add the eggs and cook until just set. I use a small frying pan and cook them into a thin omelette. Place to one side. Add the remaining oil and cook the haricot vert for a few minutes.
Add the bok choy and cook until it wilts, then throw in the rice noodles. Spread the noodles in the wok using tongs or chopsticks – you want them to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about two minutes.
Now add the spices, chilli, tamari, bean sprouts and a tablespoon of cold water, and toss carefully. Cook for about a minute.
Slice the cooked egg into thick strips and add it back to the pan to heat through.
When ready to serve, transfer the noodles into bowls and top with shredded lettuce, spring onions and fresh coriander. Squeeze some lemon juice over the top and serve.
Note: Tofu is called for in the original recipe and is allowed on the standard low-FODMAP diet. I chose to use eggs instead as I tend to avoid non-fermented sources of soy. Read more about it here.
*Don't throw away the white spring onion stalks! Sit them in some water on the window sill. The greens will grow back.