A bowl of coconut shrimp soba noodles with some noodles being picked up with chopsticks

Low FODMAP Coconut Shrimp Soba Noodles

My first thought when I emptied this plate of noodles was: I want another plate, why did I finish it already! Ohhh, guys, this food is so good!

Soba noodles in a creamy Asian coconut milk sauce with sesame seeds, shrimps and veggies. After two years of eating only rice noodles, this was something totally different.

These coconut shrimp soba noodles are so tasty and the coconut sauce makes you want to eat your fingers with it!

Until I made this dish, rice noodles were the only noodles I ate, because normal wheat noodles are not low FODMAP. And don’t get me wrong, I love rice noodles, but sometimes I missed the bite and the flavour of normal noodles.

A bowl of low FODMAP coconut shrimp soba noodles

Rice noodles have a very neutral flavour and are soft and that makes that you sometimes hardly taste that you are eating them. That is why the discovery that soba noodles are low FODMAP, made me jump around my room in enthusiasm.

I really have to check the Monash FODMAP app more often, because they are testing new products all the time and luckily they find more and more low FODMAP products for us to eat.

Soba noodles are low FODMAP up to 90 g per portion. Soba noodles are made with buckwheat flour and wheat flour and therefore, they are not gluten-free, but they are low FODMAP and you can make delicious dishes with them.

If you have to eat strictly gluten-free, you can use gluten-free soba noodles.

I ate these noodles for the first time and I am very enthusiastic, so be prepared to see them appear on Karlijn’s Kitchen more often in the future!

Low FODMAP coconut shrimp soba noodles with sesame seeds
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Sobanoedels met garnalen in een kom die gegeten worden met stokjes

Low FODMAP Coconut Shrimp Soba Noodles

  • Author: Karlijn
  • Total Time: 25 mins
  • Servings: 2 1x


Coconut shrimp soba noodles! Soba noodles with shrimp and vegetables in a creamy coconut sauce. Healthy, low FODMAP and lactose-free.


  • 120 g soba noodles
  • 150 g shrimps
  • 150 g bell pepper, in thin slices*
  • 150 g cucumber, in thin slices
  • Sesame seeds
  • One stalk of spring onion
  • Fresh parsley

For the coconut sauce

  • 160 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sambal oelek (chilli paste)
  • A splash of lemon juice


  1. Bring a pan with water to boil.
  2. Put the coconut milk, fish sauce, soy sauce and sambal together in a saucepan and stir over low heat. Leave the sauce to simmer for about 15 minutes until it got slightly thicker.
  3. Heat some oil or baking spray in another pan and stir-fry the bell pepper for a few minutes. Add the shrimps and fry for a few minutes. Finally, add the cucumber and fry shortly.
  4. Boil the soba noodles for four minutes and drain them.
  5. Add the soba noodles to the vegetables and toss everything around. Add the sauce and flavour with salt, pepper and lemon juice.
  6. Serve the soba noodles with spring onion, fresh parsley and sesame seeds.


*Bell pepper was retested in 2022 and is now limited low FODMAP. Red bell pepper is low FODMAP up tot 43 gram per serving, green bell pepper up to 75 gram per serving. If you are still in the elimination phase it is safest to use green bell pepper or 80 gram of red bell pepper.

If you know you tolerate fructose well, you can use red bell pepper.

  • Cook Time: 25 mins

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Β 

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  • Marianne Sachs says:

    Made this tonight. Absolutely delicious! We subbed cilantro for the parsley.

  • Carolyn Weiss says:

    Hi there,
    I don’t know if this is available in all countries, but in the US (or at least in some areas!) you can get soba noodles that are only made with buckwheat. They are a little more expensive, but it’s worth it if you can’t tolerate gluten or are just trying to save any FODMAP flexibility you have for another part of the dinner (or dessert!).

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