Low FODMAP Soba Noodle Salad Bowl
Low FODMAP Soba Noodle Salad
Rated 5.0 stars by 1 users
Servings
5-6
Prep Time
15 minutes
Cook Time
15 minutes
A simple, everyday noodle salad that’s gentle on the stomach. Made with buckwheat soba and our Green Fusion seasoning for flavour without onion or garlic. Easy to make for lunch or dinner, light but satisfying, and kind to sensitive guts.
Ingredients
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270g Soba Noodles
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2 tbsp extra virgin olive oil
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500g skinless, boneless chicken thigh (OR 450g firm tofu, cubed)
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1 tbsp Friendly Blends Mexican Spice
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1 cup baby spinach, roughly chopped
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1 cup green cabbage, shredded
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3 medium carrots, julienned
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1 red capsicum, thinly sliced
- 2 tbsp natural peanut butter
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tsp toasted sesame oil
- 1 tbsp lime juice
- 1 tbsp maple syrup
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1 tsp Friendly Blends Mexican Spice
- 1–3 tbsp warm water
Salad Base
Dressing
Directions
- Prepare soba noodles according to packet instructions. Rinse under cold water and set aside.
In a large bowl, toss diced chicken with 1 tablespoon of oil and the Mexican Spice Blend until evenly coated.
Heat remaining olive oil in a large frying pan, add chicken and cook until golden. Add spinach, cabbage, carrot, and capsicum. Cook 3–4 mins until just softened.
In a separate bowl, whisk together peanut butter, tamari, sesame oil, lime juice, maple syrup, Green Fusion, and water until smooth.
- Toss soba noodles with sautéed vegetables and protein. Drizzle with dressing and mix well.
- Serve warm or chilled, topped with fresh herbs or sesame seeds if desired.
Recipe Note
Only use firm tofu (not silken) to keep it low FODMAP.
Check labels to confirm that tamari and peanut butter are free from high FODMAP additives.
For added crunch, top with crushed peanuts or sesame seeds.