Ingredients 3 tbsp. dark soy sauce 2 tbsp. rice vinegar 2-3 tbsp. sesame oil, divided 1/2 tsp. chili flakes 1-2 clove garlic, pressed 2 tbsp. brown sugar, packed 1 tsp. fresh ginger root, grated 1/4 cup smooth natural peanut or almond butter 1 lb lo mein or rice noodles 1-2 tbsp. black or white sesame seeds, toasted 1/3 English cucumber, cut into small slices 1/2 red pepper, cut into small pieces 1 stalk green onion, chopped Directions Combine soy sauce, vinegar, sugar, peanut butter, chili flakes, garlic and ginger in a small saucepan. Bring to simmer over low heat until smooth, stirring frequently with a whisk. After 2-3 minutes, remove from heat and set aside. Boil noodles as directed on the package. Before draining and rinsing noodles under cold water, remove about half a cup of pasta water and set aside. Transfer pasta into a large bowl and mix with 1 tablespoon of sesame oil. Toss to coat. Stir in cucumbers and red peppers. If sauce needs to be thinned, whisk in reserved pasta water one spoonful at a time. Add desired amount of sauce to noodles and toss well to combine. Garnish with green onions and sesame seeds, and serve. Noodle salad can be refrigerated for a few hours, extra sauce can be refrigerated for 3-4 days.