Bring a large pot of water to a boil. Add the noodles and cook for about 4 minutes, or until al dente. Reserve ½ cup of the noodle water, then drain the noodles.

Mince the garlic and chop the green onions. Place them in a large heatproof bowl.

While prepping, heat the oil in a small saucepan over medium heat for about 2-3 minutes, until hot and shimmering but not smoking.

Carefully pour the hot oil over the garlic and green onions in the bowl. It should sizzle immediately. Stir to combine.

Add peanut butter, soy sauce, chili oil, rice vinegar, sesame oil, sugar, and the reserved noodle water. Whisk until smooth and well combined.

Add the noodles to the bowl and toss until evenly coated in the sauce. If needed, add a splash more noodle water to loosen the sauce.

Garnish with additional chopped green onions, sesame seeds, and crushed roasted peanuts. Serve and enjoy!