Description
Coconut shrimp soba noodles! Soba noodles with shrimp and vegetables in a creamy coconut sauce. Healthy, low FODMAP and lactose-free.
Ingredients
Scale
- 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
Instructions
- Bring a pan with water to boil.
- 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.
- 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.
- Boil the soba noodles for four minutes and drain them.
- Add the soba noodles to the vegetables and toss everything around. Add the sauce and flavour with salt, pepper and lemon juice.
- Serve the soba noodles with spring onion, fresh parsley and sesame seeds.
Notes
*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