Happy Friday, Friends!
I hope you are gearing up for a fun and relaxing weekend! My latest book, The Low FODMAP Diet-Step by Step is in final edits so I will be busy reviewing and getting this baby ready for the bookshelf in December! You’ll love the recipes and easy to understand explanations about gut health and the low FODMAP diet.
Today, I thought I would share a Soba Noodle Recipe with you. I had never cooked soba noodles or eaten then until I tried this recipe. And…I will definitely make this dish again!
Soba noodles are low FODMAP in a 1/3 cup portion per the Monash University Low FODMAP app. They are made with buckwheat and wheat flour so they are not gluten free. Although this is a small portion of noodles, I added a nice medley of low FODMAP veggies and a delightful peanut sauce to round out the dish. Both my husband and I felt very healthy and satisfied with the portion. I also roasted up some shrimp and added them to the top of this colorful salad. Grilled, baked or stir-fried sliced firm tofu, chicken, steak or pork would be delicious too. This Asian style soba noodle recipe is best enjoyed warm or at room temperature. It really is a great dish to boost your gut healthy veggie intake!
Small amounts of wheat are allowed on the low FODMAP diet but if you are on a gluten free diet or avoid wheat for other health reasons, you could substitute rice noodles in this dish (and use gluten free soy sauce as well). You may have to adjust the amount of peanut sauce–but there is plenty extra, if you need a bit more.