Like with a plant based ketogenic diet, eating a plant based, low carb, low FODMAP diet can get boring fast. A few days in, and I’d found myself basically eating the same meals every day. That gets boring fast. I’d been wanting to make some sort of coconut lime soup for a while, and realized that I had an overabundance of shirataki noodles in my fridge. Shirataki noodles are a low-FODMAP food, thankfully, because they really are a staple of my low carb vegan diet.

A serving of this is 6.5g of net carbs, whis is a little higher than most things, but it also has 15.7g of protein. Not too shabby for dinner. It’s also just a really delicious dish, and worth trying to budget into your carbs!

Notes on Making Low Carb Vegan Coconut Lime Noodles with Chili Tamari Tofu (gluten free, keto, low-FODMAP)

• I used the following brands to make this (and calculate nutrition): House Foods Shirataki noodles, San-J low sodium tamari, Bob’s Red Mill sesame seeds, Nasoya Organic extra firm tofu, Trader Joe’s organic coconut milk. The spices and oils were calculated based on the USDA database.
• If you use different brands or varieties of ingredients, you’ll likely have different nutrition info. 🙂
• I used cayenne pepper here, but you can use any chili pepper. Also, this is a pretty mild dish, so definitely double the cayenne and pepper flakes if you like things on the spicy side!
• You can either use all the sesame seeds in the noodle dish, or reserve 1 tbsp for garnishing.
• I definitely recommend using a whole lime for this over lime juice. For starters, the zest adds a nice flavor, but there’s just something so punchy and nice about fresh lime juice.
• The ingredients for this are all low-FODMAP, which is why there is neither onion nor garlic. Feel free to add a little of either if you’d like.
• If you aren’t so concerned about carb counts, you can use zucchini or carrot noodles instead for added nutrition.

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