Bring a large pot of salted water to a boil for the noodles. Place a large nonstick skillet over medium-low heat, add peanuts, and toast until fragrant, 3 to 4 minutes. Transfer toasted peanuts to a bowl. In a blender, combine the garlic, lime juice, almond butter, tamari, turbinado sugar, chile garlic sauce, ½ cup water, and a pinch of salt. Blend the spicy almond butter sauce on high until smooth. Add just ¼ cup toasted peanuts and pulse to combine. (4-serving meal: use 1 cup water, just ½ cup peanuts) TIPS: The peanuts are added last, and pulsed instead of blended, to give the sauce texture. We will reuse this skillet in a later step.

Once the water is boiling, add ramen noodles and gently stir. Cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Return the large nonstick skillet to medium-high heat with 2 tsp vegetable oil. Add baby bok choy, red bell pepper, and a pinch of salt, and cook until crisp-tender, 2 to 3 minutes. Reduce heat to low, add spicy almond butter sauce, and cook for 1 minute. (4-serving meal: use 4 tsp vegetable oil) TIP: If the sauce becomes too thick, add 1 tablespoon warm water (or more, if necessary) to create a thinner consistency.

Add ramen noodles and just half the scallion to the skillet with the vegetables, and stir. Taste, and add salt as necessary. Divide the spicy almond butter noodles between bowls and top with remaining scallion and remaining toasted peanuts. Serve with lime wedges. Bon appétit!