Low FODMAP Cheats Vegetarian Noodle Bowl

Name: Low FODMAP Cheats Vegetarian Noodle Bowl
Prep time: 300 min
Cook time: 600 min
Total time: 900 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Egg (1 large egg); 50 g Bok Choy (50 g bok choy (pak choi) (1 small bunch per serving)); 1 piece Carrot (1 medium carrot (peeled & sliced on a diagonal)); 1 cup Chicken Stock (1 cup (250 ml) low FODMAP chicken stock/vegetable stock*); ¾ cup Water (0.75 cup (187.5 ml) boiling water); 2 tbsp Smooth Peanut Butter (2 tbsp peanut butter*); 1 tsp Brown Sugar (1 tsp brown sugar); 1 tsp Soy Sauce (1 tsp soy sauce*); 1 tsp Garlic Infused Oil (1 tsp garlic infused oil*); ½ tsp Red Chili (0.5 tsp crushed/pureed red chilli *); 60 g Rice Vermicelli (60 g thin rice noodles (this is the dry weight)); 1 ½ tbsp Scallion (1.5 tbsp green onions/scallions (green leaves only, finely chopped)*); ¼ tsp Sesame Seeds (0.25 tsp sesame seeds (small pinch for garnish, optional)*) — optional

Low FODMAP Cheats Vegetarian Noodle Bowl - Lunch, Dinner, Vegetarian Options (Chinese)

900 minChinese

Servings1

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Vegetarian
Dairy Free
Pescatarian

Ingredients

For 1 serving

Egg1 piece · 1 large egg
Bok Choy50 g · 50 g bok choy (pak choi) (1 small bunch per serving)
Carrot1 piece · 1 medium carrot (peeled & sliced on a diagonal)
Chicken Stock1 cup · 1 cup (250 ml) low FODMAP chicken stock/vegetable stock*
Water¾ cup · 0.75 cup (187.5 ml) boiling water
Smooth Peanut Butter2 tbsp · 2 tbsp peanut butter*
Brown Sugar1 tsp · 1 tsp brown sugar
Soy Sauce1 tsp · 1 tsp soy sauce*
Garlic Infused Oil1 tsp · 1 tsp garlic infused oil*
Red Chili½ tsp · 0.5 tsp crushed/pureed red chilli *
Rice Vermicelli60 g · 60 g thin rice noodles (this is the dry weight)
Scallion1 ½ tbsp · 1.5 tbsp green onions/scallions (green leaves only, finely chopped)*
Sesame Seeds¼ tsp · 0.25 tsp sesame seeds (small pinch for garnish, optional)* · optional

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Steps

1Place a small saucepan of hot water on to boil for the egg.
2Prep the carrot by peeling and slicing on a diagonal. Chop the end off the bottom of the bok choy/pak choy bunch so the leaves break apart. Finely slice the green leaves of the spring onion/scallion.
3Once the saucepan of water has come to the boil, pop the egg in the water. Boil for 5-6 minutes for soft boiled or longer for hard boiled. Set a timer. Once cooked, remove the egg from the pot and plunge into a bowl of cold water. Once cool enough to handle, peel and place to one side.
4In a small saucepan whisk together the stock, water, peanut butter, brown sugar, soy sauce, garlic infused oil, and pureed chilli.
5Place the saucepan over medium heat and bring to a simmer. Add the rice noodles and carrot and cook for 3 minutes. Then add the bok choy/pak choy and simmer for a further 1 to 2 minutes until the carrot and noodles are tender and the bok choy has wilted. Taste the broth and stir through more chilli puree if desired.
6Ladle the noodle soup into a bowl and sprinkle over the sliced spring onion/scallion leaves. Cut the egg in half and add to the top of the noodle bowl with a sprinkle of sesame seeds. We hope you enjoy this low FODMAP cheats vegetarian noodle bowl!