Vegan | Gluten-Free | Low-FODMAP | OMS-Friendly

Recipe by Kirsty


  • 1/2 package of soba noodles (also known as buckwheat noodles, and if gluten-free, check package, as not all soba noodles are wheat-free) (how to prepare soba noodles)
  • 2 small or 1 large head of napa cabbage (Chinese cabbage), thinly sliced
  • 1 tsp vegetable oil
  • 4 average-sized heads of baby Bok Choy, thinly sliced
  • 2 medium carrots, shredded
  • 4 cloves of garlic, minced OR if low-FODMAP, 2 tsp garlic-infused olive oil
  • 1 tsp ginger, minced
  • pinch of salt and pepper
  • 2 Tbsp rice vinegar
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp peanut sauce (usually found in Asian grocers, and can be substituted with peanut butter)
  • 1 Tbsp sesame oil
  • 1 Tbsp hot chilli sauce (Sriracha, for example) to your preference


  1. Prepare the vegetables as above, and set aside. (Preparing napa cabbage)
  2. Heat the wok, and when hot, add vegetable oil.
  3. Boil a pot of water for the noodles, and cook noodles according to the package directions (usually about 4 minutes). (Read this before you start on how to cook soba noodles without them going gluggy.)
  4. Carefully add garlic (or garlic-infused olive oil), ginger and sliced cabbage to the hot wok, with a pinch of salt and pepper. Toss the cabbage for 2 or 3 minutes until cooked through.
  5. If the noodles aren’t ready yet, remove vegetables from heat and set aside.
  6. In the hot wok, when the noodles are cooked, drain, and add noodles to vegetables in the wok.
  7. Pour sauce mixture over noodles and vegetables, and toss gently to combine.
  8. Serve in bowls with the shredded cabbage on top, and extra hot chilli sauce if you want.

To add tofu: If you want to add a source of protein to this, tofu goes really well with it. To add tofu, soak up additional water in tofu with paper towels, heat wok with a little bit of oil, and stir fry the tofu with some garlic-infused oil (low-FODMAP) or with some crushed garlic and chilli flakes.