Peanut Noodles with Fresh Roasted Peanuts

From the garden

• ¾ cup raw shelled peanuts — cured and dried — see garden note
• 2 cloves garlic, grated
• 2 medium carrots, cut into thin matchsticks
• 4 green onions, thinly sliced

From the pantry

• 12 oz noodles — lo mein, udon, or spaghetti
• ⅓ cup peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 piece fresh ginger, grated — about 1 inch
• red pepper flakes — to taste

1. Roast the peanuts first: spread them on a sheet pan at 350°F for 12–15 minutes, stirring once, until deep golden through the middle and the skins slip off with a rub — raw peanuts must be roasted fully, so break one open to check. Cool, then roughly chop.
2. Cook the noodles in well-salted boiling water until just tender. Scoop out ½ cup of the cooking water before draining.
3. Whisk the peanut butter, soy sauce, rice vinegar, sesame oil, brown sugar, ginger, and garlic in a large bowl, then whisk in hot noodle water a splash at a time until the sauce is the texture of pouring cream.
4. Add the hot noodles, most of the carrots, and most of the green onions and toss until everything is coated and glossy.
5. Serve topped with the chopped roasted peanuts, the remaining carrots and green onions, and red pepper flakes to taste.