Asian Tofu Noodle Salad – Low FODMAP

Asian Tofu Noodle Salad – Low FODMAP

Total Time 30 minutes


  • 200 g Rice noodles
  • ¼ Cup oyster sauce
  • 1 tbsp garlic-infused olive oil
  • ¼ cup salt-reduced soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce use extra soy sauce for vegetarian option
  • 1 tsp ginger crushed
  • 500 g firm tofu diced
  • 1 green capsicums finely sliced
  • 2 carrots finely sliced
  • ¼ cup chopped peanuts
  • ½ spring onion green tops only
  • cups bean sprouts


  • Cook rice noodles according to packet instructions, drain and set aside to cool.
  • In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.
  • Heat oil in large wok, add diced tofu and sauté until browned and heated thoroughly
  • Turn off heat and add cooked rice noodles, sauce, bean sprouts, julienned capsicum and carrot to the wok, stir to combine
  • Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.


Carbohydrates: 28gProtein: 23gFat: 18gSaturated Fat: 2gFiber: 11gSugar: 20g
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