Choose noodles by their ingredient label
Cook the noodles in a generous pot and begin checking a little before the package time ends. They should be tender with enough structure to lift in strands. Rinse under cool running water immediately after draining, moving them gently with clean hands or tongs to remove loose starch and stop the cooking.
Thin the peanut dressing gradually
Smooth unsweetened peanut butter gives the dressing body without adding an unmeasured amount of sugar. Stir the jar first if oil has separated. Whisk it with soy sauce, rice vinegar, ginger and the measured sugar, then add the water gradually. The dressing should pour in a thick ribbon rather than sit in a stiff mound.
Toasted sesame oil adds aroma, while roasted peanuts supply a separate crunch at serving time. These are different jobs, so the recipe includes both. A small amount of dressing may cling to the mixing bowl; scrape it into the noodles before deciding they need more. Excess dressing can make a cool noodle dish feel heavy.
Keep the cucumber crisp and the noodles drained
Wash the cucumber under running water and scrub its firm skin with a clean vegetable brush before cutting. Dry it, halve lengthwise and slice thinly across into half-moons. There is no salting step here, which keeps the prep short but makes it useful to combine the cucumber with the noodles close to serving.
Shake excess rinse water from the noodles so the sauce is not diluted. Toss them gently with dressing, cucumber and most of the scallions, then scatter the peanuts and remaining scallions over four portions. Serve cool promptly or refrigerate until serving. This makes a light lunch without requiring an additional protein topping or unlisted vegetable garnish.
