Topping
Boil pasta in salted water. Reserve ½ a cup of pasta water before draining.
Whisk garlic, ginger, soy sauce, tahini, peanut butter, vinegar, honey, sesame oil, and chilli paste until smooth and grossly.
Toss noodles with ⅔ of the sauce, adding pasta water as needed to emulsify and coat.
Finnish with chopped peanuts, green onions and a generous sprinkle sesame seeds. Spoon a little extra sauce over the top.
Serve with roasted chicken and broccoli on the side, or just enjoy it straight up.
