This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are boldly flavored with fresh ginger, rice vinegar, sesame oil, and tamari. All of this means that these noodles fit nicely into a low-FODMAP diet.
“By following a FODMAP elimination diet with the guidance of a dietitian,” Kirkland notes, “patients can identify which foods will be problematic. Those that aren't can be incorporated back into their diet.” These noodles are so delicious, you’ll probably want to keep them in rotation regardless.
Recipe information
Total Time
55 minutes
Yield
2–4 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15–25 minutes more.
Step 2
Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
Step 3
Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
Step 4
Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
Step 5
Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.
