Low FODMAP Gluten Free Dan Dan Noodles

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the noodles

12 oz gluten free noodles (wide rice noodles or rice-and-corn spaghetti)
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1 tsp sesame oil

For the sauce

3 tbsp tamari
3 tbsp tahini butter or natural peanut butter
2 tbsp chili oil (with sediment)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sugar
½ tsp ground sichuan pepper
3–4 tbsp warm water

For the pork

1 tbsp neutral oil (such as canola oil or avocado oil)
1 lb ground pork
1 tbsp tamari
1 tsp rice vinegar
½ tsp ground sichuan pepper

For serving

4 scallions, thinly sliced (green parts only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 tbsp toasted sesame seeds
1–2 tsp extra chili oil, for drizzling (optional)

Instructions

1
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 — the sauce should be thick enough to coat a spoon but thin enough to flow. Set aside.
2
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 ¼ 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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