Sesame-Peanut NoodlesWheat noodles in a sesame-peanut sauce, topped with crisp tofu and shiitake.Total 20 minServes 2Difficulty EasyVegan½×1×2×Ingredients 250 g wheat noodles (A-Sha)200 g extra-firm tofu (Nasoya), crumbled150 g shiitake mushrooms, chopped½ cucumber, julienned2 scallions, sliced2 tbsp crushed peanuts35 g Chinese sesame paste (Wang Zhihe), for the sauce30 g creamy peanut butter (Jif), for the sauce25 mL soy sauce (Kikkoman), for the sauce20 mL black vinegar (Gold Plum), for the sauce5 mL toasted sesame oil (Kadoya), for the sauce2 tsp sugar, for the sauce2 garlic cloves, grated, for the sauce1 tsp grated ginger, for the sauce1 tbsp chili crisp (Lao Gan Ma), plus extra to serve60–90 mL hot water, for the sauceInstructions Whisk all the sauce ingredients together until smooth, adding the hot water gradually.Pan-fry the mushrooms and crumbled tofu in a little oil until browned, about 8–10 minutes. Season with a splash of soy sauce.Boil the noodles according to the package instructions. Drain, reserving some of the cooking water.Toss the noodles with the sauce, adding cooking water until silky.Top with the tofu and mushrooms, cucumber, scallions, crushed peanuts, and extra chili crisp.