Spicy Almond Butter Noodles

Bring a large pot of salted water to a boil for the noodles. Trim the gai lan. Roughly chop the leaves and thinly slice the stems. Slice the yellow squash into rounds. Thinly slice the scallions. Peel the garlic. Halve the lime and cut half into wedges.

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

Once the water is boiling, add the ramen noodles and gently stir. Cook until just al dente, about 1 to 3 minutes. Drain and run under cold water to stop the cooking process.

Return the skillet to medium-high heat with 2 tsp vegetable oil. Once hot, add the chopped gai lan leaves and stems and sliced yellow squash and sprinkle with salt. Cook, tossing occasionally, until tender, about 3 to 5 minutes. Reduce heat to low and add the almond butter sauce. Toss to combine and bring the sauce to a simmer.

Add the sliced scallions and cooked ramen noodles to the skillet and toss to combine. Taste and adjust the seasoning with salt. Divide the spicy almond butter noodles between large bowls and top with remaining toasted peanuts. Serve with lime wedges. Dig in!