Low FODMAP Saucy Balsamic Maple Rice Noodles

Total time25 min

Prep time10 min

Cook time15 min

Low FODMAP Saucy Balsamic Maple Rice Noodles

These glossy, tangled noodles hit that perfect sweet-savory-tangy trifecta that makes you go back for a second forkful before you've even finished the first. The sauce comes together from balsamic vinegar, maple syrup, tamari, and a touch of toasted sesame oil — bold, layered flavors that thicken into something genuinely cling-to-every-noodle glossy in just a couple of minutes on the stove. For anyone navigating a low-FODMAP approach, the usual garlic-and-onion problem is solved here with garlic-infused oil and scallion greens only, so you get all that savory depth without the digestive stress. Portion sizes for the maple syrup and rice noodles are kept right within safe thresholds, so there's no guesswork or mental math required. The whole dish comes together in about the time it takes to boil and drain the noodles, making it a genuinely weeknight-friendly option that doesn't taste like a compromise. Finished with toasted sesame seeds and a little heat from red pepper flakes, it's the kind of bowl that feels restaurant-worthy but lives entirely in your own kitchen. Serves four, and honestly, you'll want to keep the recipe close for next week too.

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat or vermicelli)
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2 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

For the sauce

3 tbsp balsamic vinegar
Ingredient note
A serving of up to about 2 tablespoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
3 tbsp maple syrup
2 tbsp tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp cornstarch
½ tsp red pepper flakes
1 tsp fresh ginger, finely grated (optional)

For serving

1 tbsp sesame seeds, toasted

Instructions

1
Whisk together the balsamic vinegar, maple syrup, tamari, rice vinegar, toasted sesame oil, cornstarch, red pepper flakes, and ginger (if using) in a small bowl until the cornstarch is fully dissolved and no lumps remain. Set aside.
2
Cook the rice noodles in a large pot of boiling water according to the package directions until just tender with a slight chew, typically 4–6 minutes. Drain in a colander and rinse briefly under cold water to stop cooking and prevent sticking.

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