Sauce

1. For the sauce, mix together 2 tbsp unsweetened natural peanut butter, 2 tbsp roasted sesame seed paste or tahini, 2 1/2 tbsp soy sauce, 2 tbsp rice wine vinegar, 3 minced garlic cloves, 2 tbsp honey or agave, 2 tbsp chili crunch oil (or to taste) and ground Sichuan peppercorns if using. Whisk together until you have a smooth sauce. Set aside.

Noodles

1. Bring a large pot of water to a boil.
2. While the water is coming to a boil, cook your mushrooms. To a large skillet over medium-high heat, add 1 tbsp vegetable oil. Once hot, add 1/2 lb finely diced mushrooms and saute for 8 minutes. Add 2 tsp of soy sauce and saute for another 2 minutes. Add 3 minced garlic cloves and 3 sliced scallions and saute for 30 seconds and add your greens if you’re using them. Stir until the greens are wilted and then remove from heat.
3. Once the water is boiling, add your noodles. If you are using spaghetti or any Italian pasta, add 1 tsp of baking soda to the water while boiling. This will give your noodles a little bit of chew.
4. Divide the noodles into your bowls and top with sauce and mushrooms mixture. Garnish with roasted peanuts and sesame seeds and serve. You can enjoy these noodles warm or cold!