Cook noodles just until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain noodles.
In a bowl, whisk together the peanut butter, soy sauce, brown sugar, vinegar or lime juice, sesame oil, chili sauce, until smooth and pourable.
Heat avocado oil and sesame oil in a large skillet over medium heat. Add the white parts of the green onions and cook for 2–3 minutes until softened.
Add the garlic or pickled garlic and cook for about 30 seconds until fragrant.
Pour the peanut sauce into the skillet along with the reserved pasta water. Whisk to combine and bring to a gentle simmer.
*you may want to reserve a little extra of the pasta water to thin this out to your preference
Add the cooked noodles and toss well to coat. Let the noodles simmer in the sauce for a few minutes until everything is hot and the sauce thickens and clings to the noodles.
If you like your noodles extra saucy, and you made extra sauce, add a bit more sauce at the end and toss again.
Top with the green parts of the green onions before serving.
*If you prefer a saucier noodle, you can double the sauce recipe. Any extra sauce keeps well in the fridge and is great as a dipping sauce for chicken or even used as a salad dressing.
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