Fructose Free Coconut-Lime Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about ¼ inch)
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- ½ tsp fine salt
For the stir-fry
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
- 1 tsp lime zest (from about 1 lime)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight chew, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the coconut milk, lime juice, tamari, maple syrup, sesame oil, and salt in a bowl until smooth. Set the sauce aside.
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