3 Tbs peanuts
1 Tbs sesame seeds
3 cloves garlic, grated
2 sticks green onion
250 grams of noodles (udon or spaghetti)
1 Tbs chili oil
1 tsp paprika
1 tsp toasted sesame oil
1 Tbs soy sauce
1 tsp dark soy (try mirin)
1 tsp rice vinegar
1 Tbs maple syrup
2 Tbs peanut butter
2 Tbs water (maybe more)
Optional:
broccoli
carrots
tofu
0. Heat water for noodles. Boil noodles for half the time for udon, until al dente for spaghetti.
1. Toast peanuts and sesame seeds for 1 minute, then gently crush with a mortar and pestle. Then set aside.
2. Heat chili oil on low heat. Add glarlic and stir fry for 45 seconds.
3. Add parika, toasted sesame oil, soy sauce, dark soy or mirin, rice vinegar, maple syrup, peanut butter and water. Stir until thick and glossy.
4. Add noodles and green onions, stir until well coated and noodles are cooked.
5. Plate and top with toasted nuts.
If you want to add vegetables to the noodles, you may want to double the sauce.