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Following SCD can be challenging for those who enjoy those ethnic cuisines that use noodles in their repertoire. We experimented using celeriac as a base ingredient to create this pan-fried Asian “noodle” entree. For variation, you could add in more vegetables or meats, as you prefer.


2 tablespoons (30 mL) olive oil
4 garlic cloves, peeled and chopped fine
2 tablespoons (40 g) honey
2 tablespoons (30 mL) white wine vinegar
1 scallion, ends trimmed, and chopped
1 cup carrots (130 g), peeled and diced into rounds
3 tablespoons (42 g) sesame seeds*
¼ cup (33 g) SCD-safe frozen peas
G-½ cup (38-75 g) SCD-safe whole peanuts*
1 teaspoon sea salt
4 cups (624 g) celeriac, peeled
and julienned into thin noodle-like strips
2 tablespoons (30 mL) sesame oil


1. In a wok pan, over medium heat, sauté the garlic, scallion, sesame seeds, and peanuts in the olive oil until golden-brown
2. Be careful not to let the sesame seeds over-brown/burn
3. Next, toss in the celeriac strips, along with the salt, sesame oil and 1 tablespoon of the vinegar and honey
4. Cook for 5-10 minutes, stirring frequently
5. Finally, add in the carrots and peas
6. Pour in the remaining vinegar and honey, and allow the “noodles” to cook until done, about 20 minutes
7. You can serve this dish warm or chilled
8. *Note: Wait for at least 6 months after symptoms have cleared to try whole peanuts, and for at least 3 months to try any seeds


2-4 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0