Low FODMAP Black Pepper Shrimp Noodle Bowls with Snow Peas

Total time30 min

Prep time15 min

Cook time15 min

4.5

(17)

Low FODMAP Black Pepper Shrimp Noodle Bowls with Snow Peas

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Ingredients

4 servings

For the noodles

8 oz rice noodles (medium width)

For the sauce

¼ cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp cornstarch
1 ½ tsp coarsely ground black pepper
¼ cup water

For the shrimp and vegetables

1 ½ lb large shrimp, peeled and deveined
½ tsp salt
2 tbsp neutral oil (such as canola or vegetable oil), divided
6 oz snow peas, strings removed
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, minced

For serving

1 tsp sesame oil
3 scallions, thinly sliced
Can be omitted
scallions
1 tsp sesame seeds (optional)

Instructions

1
Cook the rice noodles in a large pot of boiling salted water according to package directions until tender but still slightly firm. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
2
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, cornstarch, black pepper, and water until the cornstarch is fully dissolved. Set the sauce aside.

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