In this recipe for Low FODMAP Zoodles, Noodles & Sprouts Salad, zucchini noodles (zoodles) are combined with chickpea pasta! Chickpea pasta has been lab tested by Monash University and can be enjoyed in the quantities presented here. Mung bean sprouts, carrots and protein-packed tofu round out this salad that is hearty enough for a main dish. Packs well for lunch, too.
In a large mixing bowl, toss together the cooked spaghetti, zoodles, bean sprouts, shredded carrots and cilantro. Drizzle on about 1 cup (240 ml) Low FODMAP Peanut Lime Sauce. Toss in tofu and add more dressing, if needed. Salad is ready to eat or may be refrigerate in an airtight container for up to 3 days.
I also like this salad with shredded LOFO rotisserie or leftover chicken. Or even leftover salmon!
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.