Simple soba noodles with vegetables 撈麵 (low FODMAP, vegan)

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I washed my child’s little blanket today. He has this blanket since he was a baby. There are holes in the blanket and the corners are totally worn. From time to time, I patched up the holes and sewed up the corners with bits from some old towels. I bought him a new one, exactly the same. But I was not allowed to throw the old one away. “So much remember-y”, he said.  “Don’t bring it when we travel then,” I said, ‘I would be embarrassed’.   We traveled with it everywhere we went – Japan, Singapore, Malaysia, Fiji and Hawaii.  I love watching him sleep, wrapping himself comfortably in the blanket, with his cute button nose and long black eye lashes.

Old blanket #1
My little boy’s old blanket

Ah, simple things in life are the best. And for dinner, I shall cook one single simple dish.

And what is more simple than a ‘lao mian’ 撈麵 –  noodles simply mixed with soy and sesame oil. And if you desire, you can add whatever on top. ‘Lao’means mix, ‘mian’ means noodles.

Tonight, I used soba noddles. Soba noodles with wheat has been tested by Monash University recently. The low FODMAP portion is 1/3 cup noodles, or 90g. Unfortunately Monash didn’t identify if the 90g is dry weight or cooked weight. So I assumed the 90g as cooked weight, just to be on the safe side.

Simple soba noodles with vegetables 撈麵 (low FODMAP, vegan)

Recipe is as follows:

(Serves 4 as a low FODMAP recipe)


  • 120g dry soba noodles, approximately 360g cooked
  • 1 capsicum, approximately 200g, cleaned and thinly sliced
  • 2 carrots, approximately 200g, skin peeled and julienne
  • 2 zucchini, approximately 200g, julienne
  • 10g green shallot (scallion, spring onion),  green top only, sliced
  • 2 tbsp sesame oil
  • 1 tbsp sesame seed
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp chili sauce (optional)
  • 1 tbsp cooking oil
  • salt and black pepper to taste


  • Cook the soba noodles per instruction on the package. (check cooked weight for a FODMAP diet).  Drain the soba noodles with a sieve, rinse under tap water, drain again; then mix with soy sauce, dark soy sauce, chili sauce and sesame oil; toss well.
  • Bring a frying pan to medium heat, add cooking oil, capsicum, zucchini, carrot and sugar, saute until the vegetables are just cooked, approximately 2 minutes; season with salt and black pepper.
  • Mix the vegetables, sesame seeds with the noodles, toss well
  • Garnish with  green shallot and a little more sesame seeds.


Ingredients - soba noodles with vegetables (low FODMAP, Vegan)
Ingredients – soba noodles with vegetables

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