Low FODMAP Peanut Noodles

Name: Low FODMAP Peanut Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 340g spelt noodles or gluten free spaghetti; 6 large bok choy stalks; 4 medium sized carrots; 1/2 cup peanut butter; 1/4 cup soy sauce, low sodium; 4 slices fresh ginger; 2 Tablespoons rice vinegar; 2 Tablespoons toasted sesame oil; 1 Tablespoon light brown sugar; 1 Tablespoon garlic oil; 1/2 teaspoon hot sauce; 1 red bell pepper; 1/2 English cucumber; 1/4 cup fresh cilantro; 1/4 cup green onion (green parts only)

8 steps

Prep:10minCook:10min

Updated at: Thu, 17 Aug 2023 06:03:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories751.6 kcal (38%)

Total Fat31.2 g (45%)

Carbs92.7 g (36%)

Sugars20.3 g (23%)

Protein33.2 g (66%)

Sodium1062.7 mg (53%)

Fiber15.3 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Being 5L of salted water to a boil and cook the pasta a little softer than al dente. While the pasta boils, set aside 1/2 cup of the boiling water.

Step 2

In the meantime, cut the carrot into thin julienne strips and the bok choy into crosswise pieces (leaf and stalk). Add them to the pot in the last minute of cooking.

Step 3

After a minute, drain the noodles and veggies well.

Step 4

Combine the sauce ingredients in a blender and mix well. Add the set aside cooking water to make the sauce more flowy.

Step 5

Put the noodles with 3/4th of the sauce in a bowl and toss together using tongs.

Step 6

Slice the bell pepper into thin sticks and the cucumber into half moons, and chop up the cilantro and scallion.

Step 7

Add the bell pepper and cucumber to the noodles and add more sauce if needed.

Step 8

Serve warm or at room temperature with the cilantro and scallions sprinkled on top.