Start by bringing a large pot of water to a boil. Add the brown rice ramen noodles or rice noodles and cook according to package instructions, usually about 4-5 minutes. Once cooked, drain and set aside.
In a large skillet or wok, heat the sesame or peanut oil over medium heat. Add the grated garlic and ginger, cooking for about 1-2 minutes until fragrant but not burnt. Stir frequently to prevent the garlic from turning too brown.
To the garlic oil, add the sliced green onions and chili flakes. Sauté for an additional minute, allowing the flavors to meld together beautifully.
Lower the heat and add the tamari or soy sauce, creamy peanut butter, tahini, and honey or maple syrup to the skillet. Stir well until the sauce is smooth and well combined. If the sauce is too thick, feel free to add a splash of water to thin it out.
Add the cooked noodles to the skillet, tossing them in the sauce until they are evenly coated. Make sure every noodle is enveloped in that luscious garlic oil peanut sauce!
Remove the skillet from heat and fold in the chopped cilantro and chopped peanuts. The fresh herbs brighten the dish, while the peanuts provide that satisfying crunch.
Plate the noodles and garnish with additional green onions, cilantro, and a sprinkle of chili flakes if you like it spicy. Dig in and enjoy your 20 Minute Garlic Oil Schezwan Peanut Noodles!
