Open Sesame Noodles

1. Prepare Pickled Cucumber

In a mixing bowl, combine the rice wine vinegar, sugar, kosher salt, and red pepper flakes. Stir until the sugar and salt dissolve completely. Slice the hothouse English cucumber thinly and add it to the mixture, ensuring the cucumber is fully submerged. Let this rest while you prepare the rest of the dish.

2. Create Peanut Sauce

In a food processor, combine the smooth peanut butter, soy sauce, toasted sesame oil, sambal chili paste, freshly grated ginger, rice wine vinegar, and sugar. Process these ingredients for about 3 minutes until the sauce is smooth with no visible chunks.

3. Prepare Noodles

Cook the dry pasta or fresh Chinese egg noodles according to the package instructions. After draining, toss the noodles in a large bowl with 2 tablespoons of toasted sesame oil to prevent sticking and add aroma.

4. Combine Noodles with Sauce

Add about three-quarters of the peanut sauce to the noodles, reserving the rest for those who like a little extra flavor. Toss everything together until the noodles are evenly coated.

5. Garnish and Serve

Garnish the dish with the refreshing pickled cucumber. The contrast of the crisp, tangy cucumber against the rich, savory noodles creates a memorable and satisfying meal. Serve immediately.