Spicy Sesame Noodle Salad

# What you'll 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, optional

07 - 1 teaspoon sugar or honey

08 - 1 garlic clove, finely grated

09 - 1 teaspoon freshly grated ginger

→ Vegetables & 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, optional

# Directions:

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 if using, 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 if using. 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 waiting for delivery and tastes just as bold.
The dressing clings to every strand without feeling heavy or greasy.
You can eat it cold straight from the fridge the next day and it somehow tastes even better.

02 -

Rinse the noodles until they are completely cold or they will soften and turn gummy in the dressing.
Taste the dressing before adding the noodles because once they soak it up, it is much harder to adjust the seasoning.
Do not add all the toppings at once or the salad will look messy, save half for the final sprinkle so it looks as good as it tastes.

03 -