Instructions

• Bring a large pot of water to a boil for the noodles.
• Prep ingredients: slice the 1/4 cup green onions (reserve a small portion for garnish), grate 3–4 cloves garlic and 1 tablespoon ginger, chop the 1/4 cup cilantro (reserve a small portion for garnish), and chop the 1/3 cup peanuts. Measure out 1/2 cup sesame or peanut oil, 1/3 cup tamari, 1/4 cup creamy peanut butter, 3 tablespoons tahini, 2 teaspoons honey or maple, and have chili flakes on hand.
• In a skillet over medium heat, add the 1/2 cup oil and the sliced green onions. Cook, stirring occasionally, until the oil and green onions are very fragrant, about 3–5 minutes. Do not let the onions burn.
• While the oil is heating, put the grated garlic, grated ginger, chopped cilantro, and chili flakes (to taste) in a large heatproof bowl. Carefully pour the hot oil and cooked green onions from the skillet over the garlic–ginger–cilantro mixture. Let the mixture sit 3–5 minutes to soften and bloom the flavors.
• After 3–5 minutes, whisk into the bowl 1/3 cup tamari, 1/4 cup creamy peanut butter, 3 tablespoons tahini, and 2 teaspoons honey or maple until the sauce is smooth and well combined.
• Cook the noodles (use 4 squares brown rice ramen noodles or 6 ounces rice noodles) according to package directions. Drain the noodles well.
• Add the warm, drained noodles to the bowl with the sauce and toss thoroughly until the noodles are evenly coated.
• Divide the noodles among serving bowls and top with the reserved green onions, reserved cilantro, and the 1/3 cup chopped peanuts. Serve immediately.