Low FODMAP Greek Oregano Rice Noodles

Total time30 min

Prep time10 min

Cook time20 min

Bright, herby, and deeply satisfying, this Mediterranean-inspired noodle dish brings together the bold flavors of oregano, thyme, white wine, and tomato in a sauce that tastes like it simmered all afternoon — even though it comes together in under 30 minutes. The trick to getting that garlicky depth without the digestive drama is garlic-infused olive oil, which delivers all the savory richness of garlic without the fructans that typically make pasta dishes off-limits. Scallion greens stand in for onion and add a fresh, mild bite that plays beautifully against the tangy diced tomatoes and a splash of dry white wine. Rice noodles keep things light and naturally gluten-free, soaking up the reduced sauce so every strand is coated in flavor by the time it hits the bowl. A squeeze of lemon at the end lifts everything, and the crumbled feta on top adds a creamy, salty finish that makes this feel genuinely restaurant-worthy. It serves four, so it's an easy weeknight dinner that doesn't require any complicated swaps or specialty products — just smart ingredient choices that happen to work perfectly together.

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat, medium-width)
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For the sauce

3 tbsp garlic-infused olive oil
½ cup scallion greens, thinly sliced (green tops only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 can (14 oz) diced tomatoes, drained
Ingredient note
A serving of up to about 1/3 cup of diced tomatoes is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
½ cup dry white wine
½ cup chicken broth
2 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes
½ tsp salt, plus more to taste
¼ tsp black pepper
1 tbsp lemon juice

For serving

2 oz feta cheese, crumbled
2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight resistance at the center, about 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
2
Heat the garlic-infused olive oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.

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