Instructions

• Heat a skillet over medium heat and add 1/2 cup sesame or peanut oil and the 1/4 cup sliced green onions. Sauté, stirring occasionally, until the oil is fragrant and the green onions are softened, about 3–5 minutes. Remove the skillet from the heat.
• In a large heatproof bowl, combine the grated 3–4 cloves garlic, 1 tablespoon grated ginger, 1/4 cup chopped fresh cilantro, and chili flakes (to taste). Carefully pour the hot oil and green onions from the skillet over the garlic–ginger–cilantro mixture to bloom the flavors. Let sit for 3–5 minutes.
• After the oil has flavored the aromatics, whisk into the bowl 1/3 cup tamari (or soy sauce), 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 4 squares brown rice ramen noodles (or 6 ounces rice noodles) according to the package directions. Drain the noodles thoroughly and return them to the pot or place them in a large mixing bowl while still warm.
• Pour the prepared sauce over the warm noodles and toss vigorously until the noodles are evenly coated. Adjust amount of sauce to taste if desired.
• Serve the noodles topped with the remaining sliced green onion, chopped fresh cilantro, and 1/3 cup chopped peanuts.