Low FODMAP Cumin-Lime Rice Noodles
Silky rice noodles tossed in a glossy, cumin-forward sauce with bright lime and a whisper of heat — this is weeknight cooking that genuinely delivers on flavor. The sauce comes together in minutes from tamari, fresh lime juice, maple syrup, and toasted sesame oil, thickened with just a touch of cornstarch until it turns glossy and clings to every strand. Garlic-infused oil does the heavy lifting here, bringing that savory depth without the fructans that make regular garlic a problem — it's one of those smart swaps that makes a real difference. Only the green tops of the scallions go in, which keeps things safely within tested thresholds while still adding a fresh, oniony finish. A handful of cilantro folded in off the heat and optional toasted sesame seeds on top round out the bowl beautifully. The whole thing serves four and comes together in the time it takes to boil noodles, making it an easy answer for nights when you want something satisfying without a long ingredient list or a lot of stress.
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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
- 3 tbsp garlic-infused oil
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 3 tbsp tamari
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- ¼ cup water
- 1 tsp cornstarch
For finishing
- 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.
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp sesame seeds, toasted (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to the package directions until tender but still with a slight chew, typically 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 tamari, lime juice, maple syrup, toasted sesame oil, water, and cornstarch in a small bowl until the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
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