Low FODMAP Edamame Soba Noodle Salad

Low FODMAP Edamame Soba Noodle Salad

Serves: 4 people

Prep time: 15 minutes

Cook time: 6 minutes + resting time


200g King Soba Buckwheat Noodles

2 teaspoons extra virgin olive oil

⅓ cup edamame beans

½ avocado

1 small carrot

1 small cucumber

2 radish

¼ cup spring onion, green tips only

1 small bunch coriander

1 tablespoon sesame seeds


Juice of half a lime

2 tablespoons tamari

2 tablespoons maple syrup

2 teaspoons rice vinegar

2 teaspoons brown sugar

2 teaspoon ginger

3 teaspoons Cobram Estate Chilli Infused Extra Virgin Olive Oil


1. Bring a large pot of water to a boil. Add in soba noodles and lower the heat to medium. Use a pair of tongs to separate the noodles to avoid sticking.

2. Cook the noodles for 5 to 6 minutes, stirring occasionally. Drain the noodles and stir through extra virgin olive oil to avoid sticking. Once noodles have slightly cooled, set aside in the fridge to cool completely.

3. Thinly slice the avocado, carrot, cucumber, radish and spring onion and set aside.

4. In a small bowl whisk to combine all dressing ingredients.

5. Once noodles have cooled add in edamame, avocado, carrot, cucumber and radish and toss to combine.

6. Stir through dressing and top with fresh spring onion, coriander and sesame seeds to serve.

Recipe & photography credit: Lydia Taylor at @lowfodmapcooking, https://lowfodmapcooking.com.au/

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