Sesame noodles with cucumber and cilantro

Ingredients

• 3/4 pound dried rice noodles (see notes up top)
• 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
• 2 tablespoons Chinese sesame paste or tahini (see note up top)
• 1 tablespoon smooth peanut butter
• 3 1/2 tablespoons soy sauce
• 2 tablespoons Chinese rice vinegar
• 1 tablespoon granulated or brown sugar
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic (from 1 medium-large clove)
• Chili-garlic paste, to taste
• 1/2 pound cucumber, very thinly sliced
• 1/2 cup roasted salted peanuts, roughly chopped
• A handful of chopped fresh herbs, such as mint and cilantro, for garnish

Directions

1. Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
2. Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
3. Toss sauce with cold noodles.
4. Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.