Spicy Peanut Noodles

Bring a large pot of salted water to a boil.

Add the dry rice noodles and cook according to package instructions, usually 4–5 minutes, until al dente.

Reserve 1/4 cup of the hot noodle cooking water, then drain the noodles and set aside.

While the noodles are cooking, prepare the sauce: in a medium bowl whisk together peanut butter, chili flakes, chili crisp, soy sauce, sesame oil, minced garlic, rice vinegar, sugar, and the reserved noodle water until smooth and glossy.

Heat a large skillet or wok over medium‑high heat and add 1 tbsp vegetable oil.

Add the cooked noodles to the hot pan and stir‑fry for 1 minute to warm them through.

Pour the prepared peanut sauce over the noodles, tossing continuously to coat evenly; cook for another 1–2 minutes until the sauce thickens and clings to the noodles.

Remove from heat and transfer the noodles to serving bowls.

Garnish each bowl with sliced green onions, chopped cilantro, and toasted sesame seeds.

Serve immediately while warm.