It's just noodles with a wild and wonderful exotic sauce prepared with a familiar component that predominates, if you don't count thee layers of chile totally predominating all over the place.
Overdid it a little bit there, and I held back with each chile addition too. Flakes were enough but then I added cayenne powder and habanero so POW. You probably would not like this, it's challenging.
Sauce
* olive oil, not an Asian ingredient
* toasted sesame seed oil 4 drops, if 5 then the whole thing is ruined, start over.
* chunky peanut butter, I have smooth almond butter
* chile flakes
* cayenne powder this is going too far
* habanero powder this is just plain stupid
* fish sauce small amount, 1/2 teaspoon
* honey
* mustard powder, this is similar to wasabi
* garlic in any of its multitudinous forms but fresh is best
* ginger in any of its multitudinous forms but fresh is best
* pasta water, or coconut milk, or chicken broth
The wheat noodles keep absorbing liquid so it must be continuously added at the table or else presented as soup. This gives you more chances to adjust the whole thing. I switched from pasta water to chicken broth half way through because it was getting too thin. Then I fortified the chicken broth with a few of the listed ingredients but not all of them and carried on. It's a very enjoyable meal. Simple because it's just noodles and sauce, but complex because the sauce hits every taste receptor on the tongue plus a few extra flavor niceties.
This has pecans and cilantro.
