5 cloves garlic, minced
1 T minced ginger
1/2 c. water
salt (a few sprinkles, more or less to your taste)
Put those all in a pot on the stove, and let it sit and begin to simmer.
1/4 c. tahini (cheaper at Asian food stores)
1/4 c. peanut butter (I think the natural or non-sweetened kind would work better, but we just had the normal stuff)
1 bullion cube (chicken flavour) - or you can just use more salt or chicken broth
Dump all that into the flavour base on the stove.
In a separate pot boil up your Chinese egg noodles in some chicken broth, or water.
Add some chopped up spring onions - as much as you like, and 1-2 T of sesame oil (good flavour).
Traditionally this is a spicy hot dish, and recipes call for chili oil and chili flakes. I skip that, but you might like the kick.
Mix the peanut flavour broth with the noodles and serve with soy sauce and Chinese Black Vinegar (Chinkiang brand is best I think! :) )
All but Caleb liked it. And he's a bit picky sometimes. He asked, 'Are there mushrooms in here?' Of course there weren't! But he was suspicious.