My husband has been secretly tormenting me lately (and he doesn’t even realize it!)
See, I LOVE Asian food. He does not. In the past week he has brought home, both, Chinese leftovers as well as some Thai peanut salad.
Fortunately Asian food is fairly easy to make low FODMAP, so I went to town tonight.
Typically Wednesday night is pasta night because I can garuntee my oldest will eat and she has an extra-curricular on Wednesdays so dinner has to happen fast. Since spaghetti and the only sauce she will eat (heavy in garlic and onion) is out, I made my own pasta dish.
Spicy Rice Noodles
- 1/2 lb rice noodles soaked and ready to stir fry as per package directions
- 1 tbs oil
- 1/2 zucchini sliced in half circles
- 1 egg
- 1/2 tsp red pepper flakes
- 3 tbs brown sugar
- 1/3 cup tamari (or soy sauce if you can.)
- 1 tbs siracha (more or less to taste)
- 1 tsp ground ginger
- Cilantro for garnish
- (Some shrimp or chicken would also be lovely in this dish but I didn’t have time to add it in tonight!)
1. Heat oil in a wok, add in red pepper and egg to scramble. Once egg is firm add zucchini and cook until soft. (If you are using shrimp or chicken you would add it at this point as well.)
2. Mix brown sugar, tamari, siracha, and ginger in a separate bowl
3. Add sauce and noodles in with the egg/zuchinni mixture. Cook until noodles are soft.
4. Serve with cilantro sprinkled on top.
My kids didn’t eat this with me tonight, but they kept wandering into the kitchen wondering what smelled so amazing. When you have clinical picky eaters, sometimes that alone is a win!