# What You Need:
→ Noodles
01 - 350 g dried wheat noodles such as Chinese wheat noodles, spaghetti, or soba
→ Sauce
02 - 4 tbsp peanut butter creamy, unsweetened
03 - 2 tbsp toasted sesame paste tahini or Chinese sesame paste
04 - 2 tbsp soy sauce
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 1 tbsp honey or maple syrup
08 - 1 garlic clove finely grated
09 - 1–2 tsp freshly grated ginger
10 - 1–2 tsp chili-garlic sauce optional, to taste
11 - 3–4 tbsp warm water to thin sauce as needed
→ Toppings
12 - 1 large cucumber julienned or thinly sliced
13 - 2–3 scallions thinly sliced
14 - 2 tbsp roasted peanuts roughly chopped
15 - 1 tbsp toasted sesame seeds
16 - Fresh cilantro or mint leaves optional
17 - Lime wedges optional
# How-To:
01 - Cook the noodles according to the package instructions. Drain and rinse under cold water until completely cool. Set aside to drain thoroughly.
02 - In a medium bowl, whisk together peanut butter, sesame paste, soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, ginger, and chili-garlic sauce if using. Add warm water a tablespoon at a time until a smooth, pourable sauce forms.
03 - Place the cooled noodles in a large mixing bowl. Add most of the sauce and toss to combine thoroughly. If the noodles are too sticky, add a little more water or sauce until evenly coated.
04 - Arrange noodles on serving plates. Top generously with cucumber slices, scallions, chopped peanuts, sesame seeds, and fresh herbs. Serve with lime wedges if desired. Drizzle with any remaining sauce.
05 - Serve immediately or cover and refrigerate for up to 2 hours before serving.
