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Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Place the rice noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until pliable and just barely tender but still with some resistance — they will finish cooking in the wok. Drain and toss with 1 tsp of the avocado oil to prevent sticking. Set aside.
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, and rice vinegar until combined. Set aside.
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