Vegan Gluten Free Dan Dan Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz gluten free noodles (wide rice noodles or rice-and-corn spaghetti)
- 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 or avocado oil)
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tbsp tamari
- 1 tsp rice vinegar
- ½ tsp ground sichuan pepper
For serving
- 4 scallions, thinly sliced (green parts only)
- 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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