# Ingredient List:
→ Noodles
01 - 12.3 oz dried wheat noodles (spaghetti, Chinese wheat noodles, or soba)
→ Sauce
02 - 4 tablespoons creamy unsweetened peanut butter
03 - 2 tablespoons toasted sesame paste (tahini or Chinese sesame paste)
04 - 2 tablespoons soy sauce
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon honey or maple syrup
08 - 1 clove garlic, finely grated
09 - 1 to 2 teaspoons freshly grated ginger
10 - 1 to 2 teaspoons chili-garlic sauce (optional)
11 - 3 to 4 tablespoons warm water, to thin sauce as needed
→ Toppings
12 - 1 large cucumber, julienned or thinly sliced
13 - 2 to 3 scallions, thinly sliced
14 - 2 tablespoons roasted peanuts, roughly chopped
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or mint leaves, optional
17 - Lime wedges, optional
# Directions:
01 - Bring a large pot of salted water to a rolling boil, add the noodles and cook according to package directions until al dente; drain and rinse under cold water until completely cool, then allow to drain thoroughly.
02 - In a medium bowl whisk together peanut butter, sesame paste, soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated garlic and ginger, and chili-garlic sauce if using; add warm water one tablespoon at a time until the mixture is smooth and pourable.
03 - Place the cooled, drained noodles in a large mixing bowl, pour most of the dressing over them and toss thoroughly to coat; add additional water or reserved sauce by the tablespoon if the noodles seem dry or sticky.
04 - Portion the dressed noodles onto plates or a serving platter, then top with julienned cucumber, sliced scallions, chopped peanuts, toasted sesame seeds and herbs; reserve a little dressing to drizzle over if desired and serve with lime wedges.
05 - Serve immediately for best texture, or cover and refrigerate for up to 2 hours; toss briefly before serving if chilled to redistribute dressing.
