Yaki soba

Yaki soba

By
From
Digestion
Serves
1

Having been fortunate enough to spend a lot of time in Japan, I really developed a love for soba noodles. These are made from buckwheat, a very nutrient-dense grain that is gentle on the digestion. Be sure to get the true buckwheat version as these will be fine for FODMAP (some contain wheat, which is not).

Ingredients

Quantity Ingredient
1 small carrot, cut into thin matchsticks
1 small courgette, cut into thin matchsticks
1 tablespoon olive oil
100g raw king prawns, shelled, deveined if necessary
1 x 114 g portion soba noodles, these are often pre-portioned in the packets)
2 teaspoons soy sauce
2 teaspoons sesame oil
sea salt

Method

  1. In a wok or large frying pan, stir-fry the carrot and courgette in the oil for about 10 minutes, until they begin to soften. Add the king prawns and continue to stir-fry for another three minutes or so, until the prawns are cooked.
  2. Meanwhile, put the soba noodles in a saucepan, pour over boiling water and simmer for around 10 minutes, until soft. Drain.
  3. Add the noodles to the vegetables and prawns and toss together well. Add the soy sauce and sesame oil, with a pinch of sea salt, and toss well.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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