Quick Garlic Noodles

Quick Garlic Noodles
Serves: 8 • Total Time: 20 minutes • FODMAP rating: high

Super quick and using mostly pantry ingredients, these make a satisfying and easy meal. Add toppings (such as cilantro, peanuts, sesame seeds) or keep them simple.

Ingredients
1 (16 oz) pasta of choice*
2 cups frozen shelled edamame, optional
up to 2 small heads or 15 cloves of garlic
1 bunch green onions, sliced and separate white and green parts
¾ to 1 cup full-fat canned coconut milk
⅓ cup soy sauce or tamari
2 teaspoons maple syrup or sweetener of choice
red pepper flakes to taste

*Toppings
cilantro
chopped peanuts
sesame seeds
red pepper flakes

Instructions
Cook pasta in a large pot of salted (if not using rice-based) water. If desired, add frozen edamame to the pot for the last 3-4 minutes of cooking time and boil together, then drain when pasta is tender and return it to the pot.
While the pasta is cooking, mince the garlic and chop the green onions. Keep the white and green parts separated.
Get a glass of water to set by the stove as you cook the garlic.
Heat a large skillet on the stove on medium-high. Once hot, add the garlic and a splash of water. Cook until the garlic is very fragrant, adding some water every time it starts to stick to the bottom of the pot.
Add the white parts of the green onion (you could also add other vegetables here, such as some bell peppers or mushrooms), and a little more water, and cook for about 3 minutes.
Add the coconut milk (use less than instructed if watching fat intake), soy sauce or tamari, and green parts of the onion.
Stir well and then add the pasta and edamame from the pot and toss well to coat.
Serve immediately before the pasta absorbs all the sauce.
Leftovers store well in the refrigerator. Reheat in the microwave with a little more coconut milk, as the noodles will absorb all the liquid.

*Don’t forget to preload on vegetables before you eat!
*Pasta: Any kind of noodle will work. Gluten free, spaghetti or angel hair, ramen noodles, etc. You can also buy udon noodles often sold in packages in the refrigerated international section of the grocery store which are thick, chewy rice noodles.
*Easily add more vegetables as desired, such as thinly-sliced bell peppers or mushrooms.
*FODMAP Swaps: Start with under 8 cloves (<1 per serving) and increase as tolerated; start with under 1 cup of edamame portions and increase as tolerated; stick with green parts of green onions or scallions and increase slowly as tolerated; avoid canned coconut milk with inulin and start with ½ cup per serving and increase as tolerated or switch to low fat coconut milk