1 pound rice stick noodles
3 tablespoons sesame oil (divided)
1 tablespoon peanut butter
1 teaspoon water
2 teaspoons soy sauce (or tamari for gluten free)
1 tablespoon tahini
1 tablespoon cooking sherry or rice vinegar
1 tablespoon maple syrup
1 clove garlic (minced)
1/2 teaspoon fresh ginger (minced or grated)
3 green onions (sliced)
Gather the ingredients.
Cook noodles in water for just a few minutes, so they are just beginning to soften but are not yet all the way cooked. Drain.
In a large skillet, fry the noodles in 2 tablespoons of sesame oil, stirring frequently. Allow to cook for 3 to 5 minutes, or until noodles are soft. Remove from heat.
In a large bowl or blender, whisk or blend together the 1 tablespoon of sesame oil, peanut butter, water, soy sauce (or tamari), tahini, sherry or rice vinegar, maple syrup, garlic and ginger.
Toss this mixture with the noodles.