Let’s get cooking.
Mince the garlic as finely as possible and finely grate the ginger, as both go directly into the sauce. Thinly slice the spring onions and set aside for topping.
Cook the 340 g noodles according to their packet instructions. Before draining, scoop at least 4 tbsp cooking water into a mug; keep a little extra to loosen the sauce if necessary.
In a large mixing bowl, stir together the peanut butter, sesame paste or tahini, dark and light soy sauces, garlic, ginger, sesame oil, rice vinegar and caster sugar.
Whisk in 4 tbsp hot noodle water until the sauce is smooth. It may thicken at first; keep stirring. Add a little extra hot water if needed until it is loose enough to coat the noodles.
Add the drained noodles while hot. Toss with tongs, lifting and turning until every strand is coated. If they clump together, add hot water a tablespoon at a time and toss again.
Divide between 4 bowls and top with spring onions, sesame seeds and chilli flakes if using. Serve warm. For a cold version, cool promptly and refrigerate until chilled, then loosen the sauce with a small splash of water before serving.
