Fructose Free Sesame Noodle Salad

Total time45 min

Prep time20 min

Cook time10 min

4.6

(16)

About Fig

Fig 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 rice noodles (thin or medium width)
1 tsp sesame oil

For the dressing

3 tbsp tamari
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp garlic-infused oil
1 tsp fresh ginger, finely grated
1 tsp chili-garlic sauce (optional)
Ingredient note
This recipe uses only a small amount of chili garlic sauce per serving, which keeps the fructose load low and makes it likely Low Fructose.

For the salad

1 english cucumber, halved lengthwise and thinly sliced
2 medium carrots, peeled and julienned or coarsely grated
4 scallions, green tops only, thinly sliced
1 red bell pepper, thinly sliced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
2 tbsp sesame seeds, toasted

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander and rinse under cold running water until the noodles are completely cool.
2
Transfer the drained noodles to a large mixing bowl and toss with 1 tsp sesame oil to prevent sticking. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!