Peanut Chili Noodles

Bring a large pot of salted water to a boil.

Add the organic noodles and cook according to the package directions, usually 3–4 minutes, until al dente.

While the noodles cook, finely chop the scallions and set aside, separating 2 scallions for garnish.

Mince the garlic cloves.

In a large mixing bowl, combine the minced garlic, crunchy peanut butter, roasted chopped peanuts, runny tahini, tamari, chili oil, lime juice, hot water, and sesame seeds.

Whisk the mixture vigorously until it becomes a smooth, glossy sauce; the hot water helps emulsify the fats.

Drain the noodles, reserving a tablespoon of cooking water, then add the noodles to the bowl with the sauce.

Toss the noodles thoroughly, adding the reserved cooking water if the sauce needs loosening, and fold in the bulk of the chopped scallions so every strand is evenly coated.

Transfer the noodles to serving plates, garnish with the remaining scallions and an extra sprinkle of sesame seeds, and serve immediately.