Spicy Sesame Noodle Salad

# What You Need:

→ Noodles

01 - 8.8 oz dried wheat noodles or soba noodles

→ Dressing

02 - 3 tablespoons toasted sesame oil

03 - 2 tablespoons soy sauce

04 - 1.5 tablespoons rice vinegar

05 - 1 tablespoon chili oil

06 - 1 tablespoon smooth peanut butter

07 - 1 teaspoon sugar or honey

08 - 1 garlic clove, finely grated

09 - 1 teaspoon freshly grated ginger

→ Vegetables and Toppings

10 - 1 medium cucumber, julienned or thinly sliced

11 - 2 spring onions, thinly sliced

12 - 2 tablespoons toasted sesame seeds

13 - 0.25 cup fresh cilantro leaves, chopped

14 - 0.25 cup roasted peanuts, roughly chopped

# How To Make It:

01 - Cook noodles according to package instructions. Drain and rinse under cold water until completely cool. Set aside.

02 - In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger until smooth.

03 - Add cooled noodles to the bowl with dressing. Toss well to coat evenly.

04 - Add cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts. Toss gently to combine.

05 - Transfer to a serving platter or individual bowls. Sprinkle with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled.

# Expert Tips:

01 -

It comes together faster than delivery and tastes twice as good.
The dressing clings to every strand, bold and tangy with just enough heat to wake you up.
You can eat it cold from the fridge the next day and it somehow tastes even better.

02 -

If you don't rinse the noodles until they're ice cold, they'll clump together and the dressing won't stick properly.
Grating the garlic and ginger instead of chopping them makes the dressing smoother and more evenly flavored.
Tossing the noodles while they're still slightly wet helps the dressing coat them better.

03 -