Peanut butter and our super easy homemade tahini create the nutty, savory sauce for this crave-worthy noodle dish.
12 oz. linguine
1/3 c. Homemade Tahini
1/4 c. smooth natural peanut butter
2 1/2 tsp. reduced-sodium soy sauce
2 tsp. chili crisp, plus more for topping
2 tsp. pure maple syrup
1 1/2 tsp. rice vinegar
1 tsp. toasted sesame oil
1/2 tsp. grated ginger
1 clove garlic, grated
2 scallions, thinly sliced on bias
2 Persian cucumbers, thinly sliced on bias on mandoline
Chopped roasted peanuts, for topping
Cook pasta per package directions 1 minute past al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and rinse under cold water to cool.
Meanwhile, in large bowl, whisk tahini, peanut butter, soy sauce, chili crisp, maple syrup, rice vinegar, sesame oil, ginger, garlic, and 6 tablespoons water until smooth. Add rinsed pasta and toss, adding a splash of reserved pasta water as needed, until coated.
Divide among bowls and top with scallions, cucumbers, peanuts, and chili crisp if desired.