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It’s been a while… I was busy interviewing for jobs (got a new one!), then learning to surf and volunteering, and once all that settled down I ran into some health issues… feeling really bad for abandoning blogging! But now I’m back, full of ideas and looking forward to testing them out over the holidays.

Here’s a great take-along Thai Noodle Salad salad for all those potlucks and parties: crunchy, flavourful, quick to make and easy to transport. You can easily make it a couple of hours ahead of time, or even the night before – it will keep beautifully! The real star of this recipe is the sauce, you can easily replace the veggies with whatever is in your fridge. Good options would include cucumber, carrots, radishes, sugar snap peas (watch the portion size) or beansprouts. Just make sure to keep things on the crisp side!

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Low FODMAP Thai Noodle Salad

(Yield: 6-8 portions, preparation: 40 minutes, total time: ~2 hours, difficulty: easy)

  • 3 cups rice noodles, cooked
  • 2 medium green peppers
  • 2 medium orange peppers
  • 1 1/3 cup shredded green cabbage
  • 1 can sweetcorn, drained and rinsed
  • 1/3 cup green onions
  • 1 lime for garnish
  • Optional: 1 1/2 cups shredded chicken

Sauce:

  • 1/4 cup smooth, unsalted peanut butter (no sugar added)
  • 1 tablespoon minced ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons garlic-infused olive oil
  • 2 tablespoons brown sugar

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The preparation is dead easy. Wash the peppers and remove seeds, slice them thinly (1/8″); mix with cooked noodles (prepared according to instructions on the package), shredded cabbage, sweetcorn and spring onions; save 2 tablespoons of onions for garnish. If you want to turn the salad into a main meal, add shredded chicken. Then, combine all of the sauce ingredients and blend them until smooth (I used an immersion blender). Depending on the context, either arrange ingredients on plates and serve the sauce separately, or mix everything in a large bowl and let chill for ~ 1.5 hours. The latter option will give you a more hearty dish, as the sauce will permeate the veggies, but both are tasty. Serve with wedges of lime and the remaining spring onions.

 

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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