Low FODMAP Classic Cod Noodle Bowls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (medium width)
For the broth
- 4 cups low-sodium chicken broth
- 1 cup water
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, peeled and finely grated
- 2 garlic cloves, minced
Chef's tipSwap 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 rice vinegar
- 1 tsp toasted sesame oil
For the cod
- 4 cod fillets (about 6 oz each), skin removed
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- 4 scallions, thinly sliced
Can be omittedscallions
- 1 cup shredded carrots
- 1 tbsp toasted sesame seeds (optional)
- chili oil or sriracha, for serving (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling water according to package directions until tender but not mushy, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
Combine the chicken broth and water in the same large pot over medium heat. Stir in the soy sauce, grated ginger, and minced garlic. Bring to a gentle simmer and cook for 5 minutes, until the garlic is fragrant and the broth is lightly infused. Watch the garlic closely — it can turn bitter if the heat climbs too high.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!