low FODMAP Bok Choy Noodles
Recipe by Positive Gut - positivegut.com
Recipe for a healthy, low FODMAP bok choy noodles. Delicious, vegan, and easy.
- 300 grams Soba noodles or brown rice noodles
- 225 grams Bok Choy low FODMAP up to 75 grams per person
- 1 cucumber
- 300 grams tofu
- 1 tsp ground ginger
- 3 tbsp soy sauce (low salt)
- 2 tbsp sesame oil
- 200 grams edamame frozen or canned. Up to 90 grams per person is low FODMAP
Start with the tofu. Slice the tofu into 0,5 cm pieces and squeeze/press as much fluid out of it as possible. It doesn't matter if it falls apart or breaks. It needs to be torn to pieces for this recipe anyway.
Once most of the fluid is squeezed out, tear the tofu into pieces. Put the tofu in a bowl with the ground ginger and low salt soy sauce. Mix thoroughly and let it marinate while you continue with the recipe.
Put a pot on the fire to heat up water to boil the noodles.
Slice the cucumber in half, take the soft insides out with a small spoon and cut into 0,5 cm thick slices.
Cut about 2 cm off the bottom of the bok choy and cut 225 grams of bok choy in 2 cm pieces.
Drain the edamame beans or have them ready from the freezer.
Check if the water is boiling, and prepare the noodles (following the instructions on the package)
Put a frying pan on the stove, heat up the 2 tbsp sesame oil. Once hot, add the tofu and stir fry for about 3 minutes, then add the bok choy and stir fry for about 5 minutes. Add the cucumber and edamame last and let them warm up.
Combine the noodles with the vegetables and mix well. Serve and enjoy!