Creamy Peanut Noodles

Steps

1. In a small pan, heat peanut and sesame oil. Add fresh minced garlic, ginger, sliced scallions, and red chili flakes to sizzle for a few minutes until the aromatics mellow out their raw bite.
2. Set the sizzled aromatics aside.
3. In a large mixing bowl, add peanut butter (natural, runny kind).
4. Add soy sauce, rice vinegar, maple syrup or brown sugar, and fresh lime juice to the bowl.
5. Pour in the reserved sizzled aromatics and chili flakes into the bowl.
6. Whisk the sauce together, adding a little water as needed until it reaches a creamy and drizzleable consistency.
7. Cook the noodles according to package directions. If serving cold, rinse them thoroughly with cold water after draining.
8. Save some of the starchy cooking water from the noodle pot.
9. Toss the cooked noodles in the sauce to coat them, adding the reserved cooking water as needed to adjust the texture.
10. Add fresh veggies (such as carrot, cabbage, and red bell pepper) into the mix.
11. To prepare tofu: Press a block of extra-firm tofu, tear it into bite-sized pieces, pan-fry until golden brown. Reduce heat and glaze with a few tablespoons of soy sauce.
12. Add the prepared tofu to the noodle mixture.
13. Garnish the peanut noodles with extra lime juice, scallions, cilantro, toasted sesame seeds, or crushed roasted peanuts.