Low-Fodmap Saucy Noodles

FLAVOR. That is the word that best sums up this truly easy, 20-min meal.

We use the lower fodmap veggies that still pack in the gut healthy fiber, like purple cabbage, carrots, and peppers. And an insanely delish sauce made with ginger, coco aminos, and bone broth. It’s seriously my new favorite noodle dish, and I’d choose it over takeout ANY DAY!

LOW FODMAP SAUCY NOODLES

• 1 pack stir fry rice noodles, cooked according to directions

• 1 carton bone broth (I use the lower fodmap veggies fodmap Gourmend chicken bone broth)

• Veggies: 1/3 head purple cabbage, 5-6 carrots, handful baby Bella mushrooms, 1 green or red bell pepper

For The Sauce:

• 3 springs green onion, chopped

• 1 tablespoon pure ginger paste

• 1/4 cup coco aminos

• 1/2 cup bone broth

• 2 tbsp maple syrup

• Juice of 1 lime

• 1 teaspoon arrowroot (or can substitute cornstarch)

MAKE IT

1. Cook noodles according to directions.

2. Chop the veggies.

3. Heat a large pan with a little olive oil over medium heat and add the veggies.

4. Sauté for a couple minutes then add about 1/4 cup bone broth to help break down the veggies more (makes it easier on the tummy)

5. Make the sauce: add all ingredients in a bowl and mix well.

6. After veggies are cooked, add in the cooked rice noodles and sauce.

7. Simmer on medium/low heat to thicken the sauce. Enjoy :)