# What You 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)
# Steps:
01 - Cook noodles as directed on package. Drain and rinse under cold water until fully cooled. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - In a bowl, whisk tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and optional chili oil. Gradually blend in cold water until a smooth, creamy, and pourable sauce forms.
03 - Transfer noodles to a large bowl. Pour the prepared sauce over noodles and toss thoroughly to coat.
04 - Distribute noodles into serving bowls. Garnish with cucumber, carrots, spring onions, sesame seeds, cilantro, and optional crushed peanuts. Serve with lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes before serving to enhance taste, or serve immediately if preferred.
