Low FODMAP Za'atar-Tahini Brown Rice Noodles with Shrimp & Snap Peas
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz brown rice noodles
- 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp za'atar
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- 3–4 tbsp warm water, to thin
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the snap peas
- 8 oz snap peas, strings removed
Ingredient noteA serving of up to about 3/4 cup of snap peas is low in FODMAPs. This recipe contains about 2/3 cup per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the brown 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, whisk together the tahini, lemon juice, 2 tbsp olive oil, za'atar, turmeric, cumin, black pepper, and 1 tsp salt in a mixing bowl until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about the consistency of heavy cream.
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