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Low FODMAP Satay Chicken Noodles

Serves 4

Our low FODMAP Chicken Satay Noodles are the ultimate fake-away you didn’t know you needed. Not only are they quick and easy to prepare but also tantalising on the taste buds. What’s more, they’re a convenient one-pot wonder and an effortless way to sneak in more veggies without compromising on flavour. Keep your gut happy without sacrificing any of the enjoyment!

Author: Kelsey Paterson, Monash FODMAP trained Dietitian

Prep time: 10 minutes
Cook time: 15 minutes


Chicken Noodles:

  • 1 – 2 Tablespoons vegetable oil
  • 1 carrot, grated or julienned
  • 2-3 cups shredded red cabbage 
  • 1 red capsicum, thinly sliced
  • 200g flat rice noodles or Soba noodles
  • 500g chicken breast 
  • 2 spring onion, green tips only, thinly sliced
  • 1 lime, juiced
  • Handful of fresh coriander or mint, roughly chopped
  • Fresh chilli, finely chopped (optional)


  • 1.5 Tablespoons ‘Butter Me Up’ spice mix
  • 1/3 cup peanut butter 
  • 1/3 cup water
  • 1 small lemon, juiced
  • 3 Tablespoons soy sauce or coconut aminos for a soy free, gluten free option 
  • 1 Tablespoon fish sauce
  • ½ Tablespoon brown sugar 
  • 1 Tablespoon garlic infused olive oil


  1. Add all sauce ingredients to a blender or food processor and blend until you achieve a smooth consistency.
  2. Heat oil in a wok over medium heat. Add all of the vegetables except for the spring onion to the wok and fry, tossing them frequently to prevent burning. Cook for about 5 minutes or until the vegetables are cooked to a desired texture. Set vegetables aside in a seperate bowl. 
  3. Add the chicken to the wok, along with more oil if needed. Toss the chicken regularly to prevent from burning. While chicken is cooking, cook the rice noodles according to packet instructions. Once cooked, drain using a strainer.
  4.  Once the chicken is almost cooked, add vegetables and noodles into the wok and toss them until combined. Cook for another 2-3 minutes until the chicken is cooked through and the vegetables have re-heated. Pour over the sauce and add in the spring onion, stir gently to combine. 
  5. Squeeze over some fresh lime juice then serve with a sprinkle of fresh coriander or mint and a dash of chopped chilli if desired. Enjoy! 

This Post Has 2 Comments

  1. Great to see so many lowfod map recipes. However as I’m vegan I struggle to find alternative ingredients. Do you have any low food map vegan recipes? Many thanks

    1. Hi Christine,
      Yes we have the low FODMAP Mexican Tofu Scramble, Salsa, Hasselback potatoes, smashed potatoes, Spiced carrots and parsnips (just substitute in coconut yoghurt), Pumpkin bacon & walnut risotto (just leave out the bacon or use vegan bacon). For many of our recipes you can substitute the meat/ chicken for tofu, for example the butter chicken curry can be made with firm tofu and coconut cream. The butter chicken dumplings can also be made with sunfed chicken instead of chicken meat for a vegan option. Nachos can be made with vegan mince and cheese.
      I hope that helps 🙂

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