Carrot and Cucumber Noodles with Peanut Sauce (Low FODMAP)

Mike and my brother (Matt) experimented with (pre-workout and post-workout) supplements when they were younger. The ingredients found in these formulas are unpronounceable and frightening…

Dimethylamylamine–come on, what is that?

Matt suffered from colitis during his senior year of high school. And, although the direct causation is inclusive, Matt is convinced that his supplements caused the terrible inflammation. Fortunately, Matt no longer suffers from colitis. Mike, on the other hand, seems to now show signs of IBS or some other digestive issue.

Mike has decided to follow a low FODMAP (Fermentable Oligo-Di-Monosaccharides and Polyols) diet, which is similar to the Specific Carbohydrate Diet (but stricter), for the next six weeks. I will also be following a low FODMAP diet with him.

Yesterday, I came up with a grain-free noodle dish with peanut sauce that is “low FODMAP”. Feel free to add “hempfu”, tofu, or chicken.

Cucumber + Carrot Noodles and Peanut Sauce


– 1 large cucumber, spiralized

– 3 large carrots, spiralized

– 1 cup of “hempfu”, tofu, or chicken (diced)

– toasted peanuts or almonds for garnish

Peanut Sauce:

– 1/4 cup smooth peanut butter or almond butter (I used Barney Butter)

– 3 TBS coconut aminos or gluten-free soy sauce

– 2 TBS rice vinegar

– 1 TBS sesame oil

– 1/4 tsp ginger

– 1 tsp maple syrup (optional [I left it out])

– juice of 1/2 a lime

Whisk Peanut Sauce ingredients together until smooth. Set aside.

In a mixing bowl, combine noodles, protein, and peanut sauce. Top with toasted peanuts/almonds and cilantro to garnish.




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