# What You'll Need:
→ Noodles
01 - 12 oz wheat noodles or spaghetti
02 - 1 tbsp sesame oil
→ Sauce
03 - 4 tbsp tahini or Chinese sesame paste
04 - 2 tbsp smooth peanut butter
05 - 3 tbsp low-sodium soy sauce
06 - 2 tbsp rice vinegar
07 - 1 tbsp honey (or maple syrup for vegan option)
08 - 1 tbsp toasted sesame oil
09 - 2 cloves garlic, finely grated
10 - 1 tbsp fresh ginger, grated
11 - 1–2 tsp chili oil (optional)
12 - 3–5 tbsp cold water, to adjust consistency
→ Vegetables & Toppings
13 - 1 medium cucumber, julienned
14 - 2 medium carrots, julienned
15 - 2 spring onions, thinly sliced
16 - 2 tbsp toasted sesame seeds
17 - 1 handful fresh cilantro, chopped
18 - Crushed roasted peanuts (optional)
19 - Lime wedges (optional)
# How-To Steps:
01 - Prepare noodles according to package instructions. Drain thoroughly and rinse under cold water until completely cooled. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - In a mixing bowl, whisk together tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated garlic, fresh ginger, and chili oil if using. Slowly add cold water until the sauce achieves a smooth, creamy, and pourable consistency.
03 - Transfer cooled noodles to a large bowl. Pour sauce over noodles and toss thoroughly to coat evenly.
04 - Divide noodles into serving bowls. Top with julienned cucumber, carrots, sliced spring onions, toasted sesame seeds, cilantro, and crushed peanuts if desired. Serve with lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes to enhance flavors, or serve immediately if preferred.
