Scallion-Laced Sesame-Peanut Noodles

Bring a large pot of salted water to a boil and cook the thin spaghetti or vermicelli according to package directions until al dente.

While the noodles cook, mince the garlic cloves and fresh ginger, then trim the scallions and slice them into 1-inch pieces, separating the white and light green parts from the darker green tops.

In a small bowl, whisk together the crunchy peanut butter, toasted sesame oil, tamari or low-sodium soy sauce, honey, minced ginger, and minced garlic until smooth and well combined.

Stir the red pepper flakes into the sauce mixture until evenly distributed.

Drain the cooked noodles, reserving 1/4 cup of the cooking water, and transfer to a large serving bowl.

Pour the sauce over the warm noodles and toss well to coat evenly, adding reserved cooking water a little at a time if the sauce is too thick.

Scatter the white and light green scallion pieces over the noodles and gently toss to combine.

Serve immediately in bowls, garnishing each portion with the reserved dark green scallion tops.