IBS Sano - Low FODMAP Recipes - Logo Background
Low FODMAP and Gluten Free Recipe - Japanese vegetable stir-fried noodles (Yasai yaki soba)


For the yaki soba dressing

1 tbsp garlic infused oil

5 tbsp gluten free soy sauce

3 tbsp caster sugar

2 tbsp sesame oil

3 tbsp mirin

pinch cracked black pepper

1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced

1 tbsp freshly grated root ginger

For the noodles

200g/7oz rice noodles

2 free-range eggs, beaten

1 red pepper, seeds removed, sliced

½ Chinese cabbage, sliced

1 scallions, trimmed, sliced green end only

1 tbsp garlic infused oil

handful fresh bean sprouts

1 tbsp gluten free soy sauce

3 tbsp vegetable oil

½ tsp sesame seeds, to serve (optional)


For the yaki soba dressing, bring the ingredients to the boil in a small pan, stirring well.

Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve.

Meanwhile, for the noodles, cook the rice noodles according to the packet instructions. Drain well, then refresh under cold running water until the noodles are completely cold.

In a bowl, mix together the eggs, peppers, scallions, Chinese cabbage, garlic infused oil and bean sprouts until the vegetables are coated in the eggs. Stir in the gluten free soy sauce until well combined.

Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold rice noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through.

To serve, divide the vegetables and rice noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Recipes Recipes