Fody’s Low-FODMAP Teriyaki Noodles with Salmon

1. To start your low-FODMAP Teriyaki noodles, place the salmon filets into a glass container with a sealable lid. Add ¼ cup of Fody’s bloat-free teriyaki sauce, and 1 tbsp garlic oil. Toss well to coat the salmon. Place the lid back on and marinate in the refrigerator for 30-60 min.
   
   
2. When it’s time to cook your homemade teriyaki salmon, preheat the oven to 400 degrees. Place parchment paper on a medium, rimmed baking sheet. Place salmon onto sheet skin-size down. Sprinkle with everyday seasoning. Bake for 12-15 min or until desired doneness, then remove from the oven.
   
   
3. Next, it’s time to start your low-FODMAP teriyaki noodles. In a large skillet on medium heat, add bell pepper and remaining garlic oil, stir and cook 4-6 min, stirring occasionally. Add sugar snap peas and cook for another 2-3 min, stirring occasionally.
   
   
4. Meanwhile, cook the rice noodles according to package directions, making sure to not overcook the noodles, then rinse them under hot water and drain well.
   
   
5. Add remaining teriyaki sauce to a bowl and whisk in the cornstarch and sambal oelek if using. Add sauce to the pan with the vegetables and stir, letting thicken slightly as you stir. Gently stir in noodles and serve with salmon. Top with sesame seeds and cilantro.

About the Chef