With winter behind us (hopefully!), it’s time to bring some variety back to our plates with the fresh and colourful veggies of spring and summer! Don’t get me wrong, root veggies are wonderful and healthy too, but is anyone else getting a little tired of potatoes, squash, turnips, and parsnips lately? My friends in Canada probably feel me.
This dish totally screams spring to me! And all those bright colours are a sure sign of some nutrient-rich, nourishing foods … what’s not to love! Our food editor Adi whipped up this super simple and super yummy naturally gluten free dish that’s sure to impress. Think pad thai, but low maintenance, without all the hassle. A BIG step up from takeout, but without all the added work, a win-win. That salty, creamy peanut sauce you love is the perfect compliment to sweet low FODMAP veggies and some rice noodle goodness. Mmmmmm 😉
To make this dish a complete meal, we recommend adding some low FODMAP protein. Of course, something easy like leftover chicken, pork, or beef would work well, but meat isn’t the only way to add some staying power to your meal! Try a 1/4 cup of canned chickpeas or lentils, or maybe some tempeh or firm tofu to keep it meatless and low FODMAP! Either way, this super versatile recipe is sure to become a weeknight staple.
Tangy Rice Noodles
Makes: 2 servings
Time: 10 minutes
INGREDIENTS
227 g rice noodles (1/2 package)
2 cups bok choy
1 carrot
1 bell pepper
¼ cup peanut butter
1 tbsp soy sauce
1 lime
1 tbsp sesame oil
¼ tsp red chilli flakes (optional)
¼ cup water
1 tbsp oil
INSTRUCTIONS
Soak rice noodles in a bowl of hot water for 5-10 minutes or until soft. Drain and rinse with cold water to stop cooking process.
Slice bok choy, carrot, and bell pepper. Set aside. Heat a large skillet on medium heat and add oil.
In a small bowl, mix peanut butter, soy sauce, lime juice, sesame oil and chili flakes.
Cook vegetables then add noodles and peanut sauce. Turn off heat and toss noodles until coated with sauce. Serve immediately.
FODMAP Notes:
This recipe is Low in FODMAPs and good for digestion. In order to expand your diet after the elimination phase, here are some changes you can make:
- Add green onion (white part) to challenge or increase fructans.
- Add shiitake or button mushrooms to challenge or increase mannitol.
- Add chickpeas or add a different bean to challenge or increase GOS.
The first step if you’re looking to improve irritable bowel syndrome (IBS) or another digestive disorder or disease, is to understand more about the Low FODMAP diet and if it can help. Download my free eBook to help you better understand this diet and get started implementing simple steps to get rid of symptoms like gas, bloating, pain, diarrhea or constipation related to IBS. Click here to get a copy emailed to you right away.
Recipe developed by Adi Hazelwood, Food Editor