Spicy Almond Butter Noodles

Bring a large pot of salted water to a boil for the udon. Trim the gai lan, roughly chop the leaves, and thinly slice the stems. Slice zucchini into rounds. Thinly slice the scallions. Peel the garlic. Halve the lime, juice one half, and cut the other half into wedges.

Place a large nonstick skillet over medium-low heat and add all the peanuts. Toast until fragrant, 3 to 4 minutes, and transfer to a bowl. Add peeled garlic, lime juice, almond butter, tamari, turbinado sugar, chile garlic sauce, ½ cup water, and a pinch of salt to a blender. Blend almond butter sauce on high until smooth. Add just ¼ cup toasted peanuts and pulse to combine.

Once the water is boiling, add udon and gently stir. Cook until al dente, 6 to 8 minutes. Drain udon and run under cold water to stop the cooking process.

Return skillet to medium-high heat with 2 tsp vegetable oil. Add chopped gai lan leaves and sliced gai lan stems, sliced zucchini, and a pinch of salt. Cook until gai lan is bright green and tender, 3 to 5 minutes. Reduce heat to low, add spicy almond butter sauce, and bring to a simmer.

Add the cooked udon and just half the sliced 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 toasted peanuts and remaining sliced scallion. Serve with lime wedges. Dig in!