Low FODMAP Coconut-Lime Rice Noodles
Creamy, bright, and loaded with bold flavor, this noodle dish proves that eating for a sensitive gut doesn't mean settling for bland. Full-fat coconut milk forms a luscious sauce that simmers down to coat every strand of rice noodle, while fresh lime juice and zest keep things lively and light. One of the trickiest parts of cooking this way is navigating alliums — garlic and onion are classic FODMAP offenders — but garlic-infused oil delivers all that savory depth without the fructans, and only the green tops of the scallions make it into the pan. Tamari stands in for regular soy sauce, keeping the dish gluten-free and gut-friendly without sacrificing that umami backbone. The stir-fry comes together in a single skillet, and that five-minute rest at the end is worth every second — the sauce tightens up and clings beautifully to the noodles. Finish with cilantro, sesame seeds, and an extra squeeze of lime for a bowl that looks and tastes like it came from your favorite noodle spot. Serves 4, and honestly, everyone at the table will want seconds.
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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 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. 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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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