Garlic Peanut Noodles

Bahan-bahan (4 porsi)

• 4 scallions
• 20 ounces (570g) fresh udon noodles (OR 8 ounces (225g) dried udon noodles (see Note 1))
• 4 cloves garlic
• 1 ½ tablespoons neutral-flavored oil (of choice)
• 2 tablespoons Chinese light soy sauce ((or regular soy sauce or tamari) (see Note 2))
• 1 g enerous tablespoon rice vinegar
• 2 teaspoons organic brown sugar ((or cane sugar))
• ¼ teaspoon ground white pepper
• Heaping ⅓ cup (95g) creamy peanut butter
• 3 tablespoons to ⅓ cup (45 to 80 mL) hot water ( (see Note 3))
• ½ cup (70g) roasted peanuts ((or cashews), roughly chopped)
• 1 red bell pepper (thinly sliced OR 8 oz (225g) Persian cucumber, julienned (see Note 4))
• 1 batch Baked Tofu
• Chinese chili crisp ((see Note 5))