For the noodle salad

200g/7oz buckwheat or rice noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking

200g/7oz red radishes, washed and quartered

½ cucumber, halved lengthways, de-seeded and chopped

1 small handful black sesame seeds or toasted sesame seeds

fresh coriander sprigs, to garnish

For the sesame soy dressing

3 tbsp gluten free soy sauce

3 tbsp toasted sesame oil

3 tbsp Chinese black rice vinegar or balsamic vinegar


Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour.

For the dressing, combine all of the dressing ingredients together in a small bowl.

To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds.

Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Radish and sesame noodle salad
*We recommend the help  of a registered dietician
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