# 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
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 Make It:
01 - Boil noodles according to package directions. Drain and rinse thoroughly under cold water until cool. Toss with 1 tbsp sesame oil to prevent sticking.
02 - In a bowl, whisk tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil if desired. Add cold water gradually until the sauce is smooth, creamy, and pourable.
03 - Transfer noodles to a large bowl. Pour the sauce over and toss thoroughly to coat all noodles evenly.
04 - Divide noodles into serving bowls. Garnish with cucumber, carrots, spring onions, sesame seeds, cilantro, and crushed peanuts if using. Serve lime wedges alongside.
05 - For optimal flavor, chill the prepared noodles for 10–15 minutes or serve immediately if preferred.
