Low FODMAP Cold Sesame Noodle Salad

Total time45 min

Prep time20 min

Cook time10 min

4.6

(4)

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Ingredients

4 servings

For the noodles

12 oz dried lo mein noodles or spaghetti
1 tbsp toasted sesame oil

For the sauce

⅓ cup creamy peanut butter
3 tbsp tahini
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp fresh ginger, finely grated
2 cloves garlic, finely grated
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.
2–4 tbsp warm water, to thin

For the salad

1 english cucumber, halved lengthwise and thinly sliced
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced (green parts only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

For serving

2 tbsp toasted sesame seeds
1–2 tsp chili oil or chili crisp (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the lo mein noodles according to package directions until tender with a slight resistance at the center, about 6–8 minutes. Drain in a colander and rinse under cold running water until the noodles are completely cool to the touch.
2
Transfer the drained noodles to a large mixing bowl and toss with 1 tbsp toasted sesame oil until evenly coated to prevent sticking. Set aside.

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