Simple soba noodles with vegetables 撈麵 (low FODMAP, vegan)
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.
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.
Recipe is as follows:
(Serves 4 as a low FODMAP recipe)
Ingredients
- 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
Method
- 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.
