Cook the noodlesCook 150g medium dried egg noodles in boiling salted water for a minute less than the packet instructions, until al dente. Drain and rinse under cold water.Make the tahini sauceWhisk together 1 tablespoon peanut butter, 2 tablespoons tahini, 1 table­spoon soy sauce and 1 finely chopped clove of garlic. Add 2 teaspoons toasted sesame oil and between 75ml and 125ml room-temperature water (depending on the thickness of the tahini) and whisk until you have a smooth, pourable sauce about the thickness of double cream.Toss together and serveToss the cold noodles in the tahini sauce and scoop into bowls, then top each with 1-2 tablespoons of chilli crisp, adding a little at a time until it's the right kind of heat for you (you can always serve extra on the table). Scatter over a trimmed and finely sliced bunch of spring onions and finish each bowl with a tablespoon of toasted sesame seeds.