If you have 10 minutes, you can make my 10 minute ultra savory tahini-sichuan noodles. Here are the deets –– it starts with a bowl of Chinese wide knife-cut noodles. I recommend using a deep bowl as the noodles will be topped with all of the ingredients then mixed & tossed until they're well coated. In no particular order, lots of garlic, agave, ground sichuan pepper, red pepper flakes, black vinegar, coriander & tahini, are added atop the noodles. Tahini is key as it gives the sauce a nuttiness without nuts but also a creamy texture. If you aren't allergic to peanuts, like moi, feel free to sub with peanut butter –– but be sure to use a jar of the creamy stuff. If you want a more filling bowl, toss in your favorite protein to round it out! I added a delectable ground lamb & beef mix –– it was easily an 11 outta 10.