# Components:
→ 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
08 - 1 tbsp toasted sesame oil
09 - 2 cloves garlic, finely grated
10 - 1 tbsp fresh ginger, grated
11 - 1 to 2 tsp chili oil (optional)
12 - 3 to 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 - Handful fresh cilantro, chopped
18 - Crushed roasted peanuts (optional)
19 - Lime wedges (optional)
# Method:
01 - Prepare noodles according to package directions. Drain and rinse under cold water until completely cooled. Toss with sesame oil to prevent sticking.
02 - Combine tahini, peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, grated ginger, and optional chili oil in a bowl. Whisk in cold water gradually until the sauce is smooth and pourable.
03 - Place cooled noodles in a large bowl. Add sauce and toss thoroughly to coat evenly.
04 - Divide noodles among serving bowls. Top with julienned cucumber and carrots, sliced spring onions, toasted sesame seeds, chopped cilantro, and optional crushed peanuts. Serve with lime wedges if desired.
05 - Refrigerate for 10–15 minutes to enhance flavors or serve immediately.
