Low FODMAP Saucy Chimichurri Rice Noodles
Bright, herby, and genuinely satisfying, this dish brings together the bold flavors of chimichurri and the slurpable comfort of flat rice noodles in a way that feels anything but restrictive. The chimichurri is built on fresh parsley, oregano, red wine vinegar, and a generous pour of garlic-infused olive oil — that last swap is the key move, delivering full garlic flavor without the fructans that cause so much grief for sensitive guts. Only the green tops of scallions make it into the pan, another small but important detail that keeps the whole recipe gut-friendly from start to finish. A quick pan sauce of chicken broth, tamari, a touch of maple syrup, and fresh lemon juice ties the noodles together with a glossy, savory coating before the chimichurri goes on in two stages for maximum flavor. The result is tangy, a little spicy from the red pepper flakes, and deeply aromatic — the kind of weeknight dinner that genuinely surprises you. It comes together in well under 30 minutes and serves four, making it an easy go-to when you want something vibrant without spending the evening second-guessing every ingredient.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 8 oz flat rice noodles (pad thai width)
For the chimichurri sauce
- 1 cup fresh flat-leaf parsley leaves and tender stems, packed
- 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
- 3 tbsp garlic-infused olive oil
- 2 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For the sauce
- ½ cup chicken broth
- 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 tbsp tamari
- 1 tsp maple syrup
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions until tender but still with a slight chew, about 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, make the chimichurri: finely chop the parsley and oregano by hand (or pulse briefly in a small food processor), then transfer to a small bowl or jar. Stir in the garlic-infused olive oil, extra-virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper until combined. The sauce should be loose and spoonable, not a paste.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!