Make Amazing Thai Low FODMAP Noodles (Mee Siam)

These Thai low fodmap noodles show that you can have fun without FODMAPs. There are no onions, green onions, garlic, or any other substitutes in these low fodmap noodles. It’s made with our easy and flavorful 3 ingredients low FODMAP chicken broth and can be done in 35 minutes.

 This recipe comes from Aisha’s late grandmother and is a family favorite because it’s basically a DIY low fodmap chicken noodle soup. You can build your own bowl just how you like!

The main key points of this recipe are the:

This recipe is part of our series, “One Chicken, Three Recipes.” Where we do exactly as the title describes and show you how to utilize an entire chicken without wasting a thing. Check out our other recipes as part of this series:

3 Ingredient Low FODMAP Chicken Broth

Low FODMAP Slow Cooker Chicken

Disclaimer: This post may contain affiliate links and we may earn a small commission when you click on the links at no additional cost to you.

Alright, enough chit-chat, let’s have a quick look at how to make these low fodmap thai noodles.

The Noodles

This recipe uses egg noodles which are low fodmap at 40 grams and have high fodmap when they exceed 80 grams serving siThis recipe uses egg noodles, and before you go asking, “are egg noodles low fodmap?” We are happy to report that they are indeed low fodmap at 40 grams and have high fodmap when they exceed 80 grams serving size. Neither of us has any issues with egg noodles but we understand that no two bowels are the same. 

This recipe can also be transformed into a Thai glass noodle soup or chicken glass noodle soup by substituting egg noodles with vermicelli noodles or rice (glass noodles). Monash University has tested these noodles and they have a low fodmap serving of 113 grams when cooked. 

Broth For Thai Low Fodmap Noodles

These noodles are fondly known as, “mee siam soup,” in Aisha’s household. “Mee ” means noodle and “Siam” is the colloquial term for Thai. The “mee siam kuah” or Mee Siam broth is usually made with a curry-based broth in Malaysia but the region of Thailand in which Aisha’s family hail from makes this recipe with a clear chicken broth. We challenge you to find an easier mee siam soup recipe than this one.

You can use your favorite chicken bouillon but we highly recommend making our quick and easy 3 ingredient chicken stock if you’re looking for a low fodmap Thai soup recipe. The chicken soup part of this dish is essentially a Thai fish ball noodle soup recipe because it combines the broth we made and fish balls:

It’s like a warm scarf engulfing you on a cold winter day. You can add noodles to the broth as is and be done with the recipe or continue on by making the marinated chicken.

Thai Marinated Chicken

Growing up in an Asian household, low fodmap thai recipes were not a thing. Low fodmap asian recipes and low fodmap asian food? Even more elusive -actually nonexistent while Aisha was growing up. The mention of making dishes without garlic, onion, soy, and other high fodmap ingredients was always met with, “You can’t make Asian food without onion and garlic.”

*Insert loud buzzing sound here*

News flash, you can have delicious low fodmap thai food without high fodmaps! This marinated chicken is a testament to that. 

This is a peasants dish and uses any cut of chicken you can get but you can use the chicken breast or chicken tenderloin. Whatever fleshy cut you can get. The idea is to slice the chicken thinly to yield a larger serving but also for a short cook time.

You’re looking to get slices like this:

Cook the chicken in the pan with some oil for a few minutes. When the chicken starts to turn from pink to white, add in the pounded ginger. Saute for another minute before adding two tablespoons of sweet soy and one tablespoon of oyster sauce.  We can hear the crowd asking, “but what about oyster sauce FODMAP?” According to fodmapedia, oyster sauce is low FODMAP at 1 tbsp or 20g servings.

Now, before you start coming at us with pitchforks, telling us that soy sauce wreaks havoc on your bowels. The authority on the subject –Monash University– has answered the question, “Is soy sauce low FODMAP?” The answer is yes, at two tablespoons or 42 grams serving.

You should end up with something like this:

Thin out the mixture with three tablespoons of chicken broth and voila, another delicious umami flavor bomb to add to your already yummy bowl of noodles. Here’s an idea, turn this recipe into a thai duck noodle soup by switching your proteins. 

Now that we’ve sorted the noodles, broth, and marinated chicken, let’s move on to the garnishes!

Garnishes

The garnishes are a huge part of this dish. They take this meal and elevate it to more than just low fodmap chicken noodle soup. In fact, they add a lot of texture and depth of flavor to this meal.

The coriander or cilantro (if you’re from the US) brightens the dish. The egg ribbons add a lovely velvety texture, plus they are fun to eat. And the toasted nuts add a crunch and of course, a rich nutty flavor that completes this low fodmap noodle recipe. 

A Tip For Storing Coriander

An important component of this dish is coriander but nothing is sadder than limp, lifeless leaves. Here are two tips to help prevent your leaves from wilting while you prep, cook, and serve. 

You can either snip the bottom of the coriander stalks and place them in a small glass with water. Or if you’re not too keen on eating the stalks, pluck the leaves off of the stem and place them in a bowl of water. This will keep your coriander leaves fresher and extend their shelf life. 

Now, let’s move on to our favorite garnish; the egg ribbons!

How To Make Egg Ribbons

The egg ribbons are super simple to make. They are essentially a very thin omelet that is rolled into the shape of a log and sliced into thin ribbons. Transforming a simple omelet into egg ribbons adds another DIY component to this dish.

Adding an egg into a soup or noodle dish is by no means revolutionary but these egg ribbons are a fun and different way to make the shifts from a traditional bowl of noodle soup. Try very hard not to snack on these because there’s something oddly addictive about these egg ribbons.  We haven’t placed our fingers on it yet -maybe they’re just fun to eat?

Start by lightly beating your eggs in a bowl. Heat a pan on medium-low heat with roughly a teaspoon of oil; more if you are not using a non-stick pan. Pour enough mixture into the pan, ensuring that the whole pan is covered with a thin layer of the egg mixture. Swirling the pan while you do this, will result in using less of the egg mixture.

Allow to cook until the top of the omelet is no longer wet. Transfer to a cutting board and allow to cool. Repeat this step as many times as necessary. When the omelets are cool enough to handle, roll them into the shape of a log. Make thin slices like this:

And there you have it, egg ribbons ready to garnish any beautiful bowl of noodles.

Toasted Crushed Nuts

There seems to be a shortage of already roasted crushed nuts in the Netherlands but you can easily make this yourself by toasting peanuts on a dry pan. The next step is really up to you. We like using a mortar and pestle to crush the nuts. It gives us more control over the fineness of the ground nuts.

You can also add the nuts to a food processor and pulse them until they reach the desired consistency. Be careful not to over mix the mixture as you might end up with powdered peanuts or even peanut butter if you don’t keep an eye on the mixture. 

At Home DIY Noodle Bar

Now that you’ve completed every element for this low fodmap noodle soup, the fun can really begin! The best part about these low fodmap noodles is that you can make your bowl to your own liking. This is great for dinner parties or lunches because it allows everyone to enjoy noodles the way they want to.

Take us for example; Lisa preferred her noodles soupier, whereas Aisha preferred less broth. The same goes for the garnishes. Assemble the bowl of noodles as you wish but here’s how we did ours. We started off with some noodles in a bowl. Add the marinated chicken onto the pile of noodles and add as much or as little chicken broth on top.

Lisa’s noodles were swimming in almost three ladles of soup! But as you can see below, this bowl belonged to Aisha as she only had a ladle of broth in hers. 

Finish off with the egg ribbons, coriander, peanuts, and serve. For those of you that can handle some heat, drizzle your bowl of noodles with chili oil or freshly sliced chilis. If you’re looking for a recipe for chili oil at home, we’ve got you covered in this blog post.

That’s a wrap on these Thai low fodmap noodles, folks. Which team are you? Do you like your noodle soup with more or less broth? We hope you try this recipe and have as much fun constructing your own low fodmap Asian noodles bowl with your friends and loved ones. Let us know in the comments below what you’d add to your noodles.

This recipe is part of our series, “One Chicken, Three Recipes.” Where we do exactly as the title describes and show you how to utilize an entire chicken without wasting a thing. Check out our other recipes as part of this series:

3 Ingredient Low FODMAP Chicken Broth

Low FODMAP Slow Cooker Chicken

Looking for more recipes?

Print Recipe

Mee Siam - Thai Chicken Low Fodmap Noodles

Dinner, lunch, breakfast – Asian, Thai

By Yummyble – Serves: 6

Prep Time: 15 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes

These delicious Thai low fodmap noodles are made with our flavorful 3 ingredients low fodmap chicken broth and can be done in 35 minutes.

Ingredients

• 250g egg noodles
• 2 liters of our low FODMAP chicken stock
• 200g fish balls (halved)
• Chicken Topping:
• 50g grated ginger
• 2 tbsp sweet soy (kicap/ketjap manis)
• 1 tbsp oyster sauce
• 3 tbsp chicken stock
• 2 chicken breasts (350 g)
• Garnish:
• 60g toasted ground peanuts
• 2 ribboned eggs (description below and in the blog post)
• 5g coriander or cilantro leaves

Instructions

1

In a pot, heat your chicken stock (we have the perfect low fodmap chicken broth recipe for this dish) and add your fishballs into the broth. Cook according to instructions on the packet. Ours took 10 minutes in boiling chicken broth.

2

In a separate pot, boil some water for your egg noodles. Once the water is boiling, add your egg noodles and cook according to packet directions. Ours took 3-5 minutes.

Making The Chicken Topping:

3

Start by slicing your chicken breast thinly.

4

Pound or grate your ginger into a paste.

5

Heat a teaspoon of oil in a pan on medium-low heat and saute the chicken for a minute. When the chicken turns from pink to white, add the ginger and saute for another minute.

6

Add the sweet soy, oyster sauce, and 3 tablespoons of chicken stock.

7

Cook for an additional 5 minutes.

Garnishes:

8

Pluck the coriander/cilantro leaves and set them aside.

9

In a bowl, beat the two eggs lightly.

10

Heat a teaspoon of oil in a non-stick pan on medium-low heat.

11

Pour half the egg mixture into the pan while swirling to create a thin omelet. Once the omelet is cooked, remove off the heat and set it aside to cool. Repeat this step with the remainder of the egg mixture.

12

When your omelets are cool enough, roll them into logs and slice them thinly into ribbons.

To Assemble:

Start with the noodles

Add as much or as little chicken as you'd like. We recommend 2 tablespoons per person.

Pour as much or as little broth into your bowl.

Top with egg ribbons, coriander leaves, and ground toasted peanuts

Notes

• Tamari is a great gluten-free substitute for soy sauce
• If you're bowels do not tolerate the recommended low fodmap serving of soy sauce, you can steep 7 grams of dried shiitake mushrooms in hot water and use that liquid to impart some umami flavor into the dish