Step 1

Boil a pot of water for the noodles.

Step 2

While the water is boiling, prepare the sauce by mixing tahini, peanutbutter, soy sauce, vinegar, garlic, brown sugar, and sesame oil. The brown sugar is optional, taste to your liking. It also depends on what peanutbutter brand / vinegar you’re using. The sauce will feel slightly too thick to coat the noodles— that’s okay, because we’re going to be thinning it out with some of the starchy water from cookign the noodles!

Step 3

Cook the noodles to the package directions on the back.

Step 4

Take the noodles out run under cold water. This stops the noodles from cooking further and retains a springy texture.

Step 5

Reserve 1 cup of the cooking liquid.

Step 6

If you’re opting to put in cooked vegetables, use the same water. Quickly blanch for 1-2 and cold shock in ice water to prevent it from browning and to keep it green. Squeeze the water out and set aside until assembly.

Step 7

Put the drained cold-shocked noodles in a large bowl.

Step 8

Add 2 tbsp of the prepared sauce. Thin out the sauce with ¼ cup- ⅓ cup of the cooking liquid. The starch in the noodle water will make the sauce cohesive and will allow the sauce to evenly coat the noodles.

Step 9

Plate your noodles. If you want it to look in the shape I plated mine, use large chopstics and twirl in the center until it forms a large yarn-like ball. Gently place the ball of noodles in your bowl and gently slide the chopsticks out!

Step 10

Garnish with crushed more sauce on top, crushed peanuts, sesame seeds, cilantro, scallions, and chili oil! Enjoy!!