Szechuan Firecracker Peanut Noodles

Bring a large pot of salted water to a rolling boil. Add 12 ounces of dry wheat noodles and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the noodles completely. Set the drained noodles aside.

While the noodles are cooking, prepare the Szechuan peanut sauce. In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup low-sodium soy sauce, 2 tablespoons Chinkiang black vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon brown sugar, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 teaspoon ground Szechuan peppercorns, and 1/2 teaspoon chili flakes (if using).

Gradually add the reserved pasta water to the peanut sauce, 1 tablespoon at a time, whisking continuously until the sauce reaches your desired smooth and pourable consistency. You may use between 1/4 cup to 1/2 cup of water.

Add the cooked, drained noodles to the bowl with the Szechuan peanut sauce. Toss thoroughly to ensure every strand of noodle is evenly coated in the rich, spicy sauce.

Divide the noodles among four serving bowls. Garnish each serving generously with 1 to 2 tablespoons of crispy chili oil, 1 tablespoon chopped roasted peanuts, 1/2 tablespoon sliced green onions, and 1/2 tablespoon chopped fresh cilantro before serving immediately.