Make the Dressing: Heat the Garlic-Infused Oil and toasted sesame oil in a small pot over medium heat just until hot, but not boiling. Remove from heat and stir in the red pepper flakes. Allow to sit for at least 10 minutes, then whisk in the remaining Dressing ingredients until the sugar dissolves. Set aside until needed or refrigerate in an airtight container for up to 1 week.

Make the Noodles & Shrimp: Bring a large pot of salted water to a boil. Stir in noodles until they disperse in the water. Cover, remove from heat and allow to sit for about 6 minutes, stirring often, or until al dente. Drain and rinse; set aside in a large mixing bowl. No need to clean pot, just set it aside for later.

Meanwhile, in a nonreactive bowl, toss the shrimp with 2 tablespoons of minced scallions, the rice wine and ginger and toss to coat well. Allow to marinate for 10 minutes.

Use the reserved pot to refill with water and bring to a boil. Add shrimp, turn heat down and cook just until the shrimp begin to turn pink and become opaque. Drain shrimp well.

Add enough dressing to the noodles in the bowl to coat and toss well. Arrange noodles on platter. Add shrimp to same bowl (no need to clean) and add a little dressing to coat, then arrange shrimp in middle of noodles on platter. Now add the carrots, cucumber and bean sprouts to the bowl and toss with enough dressing to coat, then arrange around the shrimp. Scatter reserved scallions over all. Low FODMAP Spicy Sichuan Noodles and Shrimp Salad is ready to serve. You may offer additional dressing alongside, if you wish.