Low FODMAP Vegetable and Rice Noodle Bowl
Quick Asian-inspired noodle bowl with stir-fried vegetables in a ginger-sesame teriyaki sauce. Perfect for busy weeknights.
Instructions
- 1
Cook rice noodles according to package directions. Drain and set aside.
- 2
In a medium bowl, whisk together rice wine vinegar, sesame oil, brown sugar, ginger, red pepper flakes, and black pepper to make the sauce. Set aside.
- 3
Preheat a wok over medium-high heat. Add coconut oil to coat the pan.
- 4
Add broccoli, celery, carrots, and 2 tablespoons of the sauce. Sauté about 8 minutes until vegetables are tender-crisp.
- 5
Add drained noodles and remaining sauce to the wok.
- 6
Toss and cook 2-3 minutes until everything is heated through and coated.
- 7
Serve immediately, garnished with scallion greens and sesame seeds.
FODMAP Notes
Broccoli florets are low FODMAP at 3/4 cup per serving. Uses only green scallion parts. Celery is safe at 1/4 stalk per serving. Rice noodles are naturally gluten-free and low FODMAP.
Tips
- 💡 Don't overcook vegetables - keep them crisp
- 💡 Add protein like shrimp or chicken for a heartier meal
- 💡 Adjust red pepper flakes to your heat preference
- 💡 Use flat rice noodles for pad thai style
Recipe Notes
This light and fresh noodle bowl comes together in minutes. The homemade teriyaki-style sauce adds depth without any hidden FODMAPs.
Substitutions
- Noodles: Glass noodles or zucchini noodles
- Vegetables: Bok choy, bean sprouts, or bell peppers
- Protein: Add shrimp, chicken, or tofu
Storage
- Refrigerator: Keeps 3 days
- Reheating: Stir-fry briefly or enjoy cold as a salad
FODMAP Stacking Note
One serving is low FODMAP. Keep broccoli portion at 3/4 cup per person.
Related Recipes
- Low FODMAP Pad Thai
- Low FODMAP Stir-Fried Noodles with Shrimp
- Low FODMAP Asian Vegetable Stir-Fry