Soba noodles with vegetables ‘lao mien’ 撈麵 (FODMAP friendly)

Soba noodles tossed with soy sauce, sesame oil and sautéed carrot, capsicum and zucchini.

‘Lao’ (撈) means mix and ‘mien’ (麵) means noodles. Lao mien means cooked noodles tossed with various sauces, Asian herbs and spices, meat or vegetables. The noodles can be served warm or at room temperature , a popular and ancient way to enjoy noodles all seasons.

(serves 4 as a FODMAP recipe)

 1. Cooking the noodles

Ingredients

• 120g dry soba noodles
• salt to taste
• cooking oil
• 1 tbsp. dark soy sauce
• 1 tbsp. sesame oil
• 1 tbsp. sesame seed, toasted

FODMAP note: soba noodles with wheat was tested by Monash University – the FODMAP diet portion is 1/3 cup noodles, or 90g per person. Data as at March 2017.

Method

Bring a large saucepan of water to boil, add noodles, some cooking oil and salt; bring to boil again; turn the heat down to medium and cook the noodles until just done (e.g. not too soft).

Drain the soba noodles with a sieve over the sink; rinse noodles with tap water until cool; drain well

Transfer the cooked noodles to a mixing bowl, toss with dark soy sauce, sesame oil, sesame seeds.

2. Sauté the vegetables

Ingredients

• 1 capsicum, approximately 200g, deveined and thinly sliced
• 2 carrots, approximately 200g, peeled and julienne
• 2 zucchini, approximately 200g, julienne
• 1tsp fish sauce
• 1 tsp. sugar
• salt to taste
• cooking oil

Method

• Heat up some cooking oil in a frying pan, add carrots, capsicum, sugar and fish sauce, toss briefly; add zucchini, toss

To finish

Ingredients

• Green shallot / scallion, sliced, to garnish
• Sesame seeds, toasted, to garnish

Method

• Toss the noodles and vegetable, mix well; garnish with  green shallot and a little more sesame seeds.

FODMAP note: use the green part of the shallot for a FODMAP recipe