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Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/4 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Whisk together the tamari, tahini (or peanut butter), chili oil, rice vinegar, sesame oil, sugar, Sichuan pepper, and warm water in a mixing bowl until smooth and pourable ā the sauce should be thick enough to coat a spoon but thin enough to flow. Set aside.
Bring a large pot of salted water to a boil. Cook the gluten free noodles according to the package directions until tender with a slight resistance at the center. Reserve Ā¼ cup of the pasta cooking water, then drain the noodles in a colander and toss immediately with 1 tsp sesame oil to prevent sticking.
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