Step 1

Bring a large pot of water to a boil. (While waiting for the water to boil, prep the ingredients. This will help you save time and ensure everything is ready to go when the noodles are done.)

Step 2

Add the noodles and cook according to the package instructions. Once the noodles are cooked, reserve 1 cup (240ml) of the pasta water and drain. (This starchy water will help in making the sauce creamy and coat the noodles well.)

Step 3

Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon. Cut half a cucumber into thin matchsticks.

Step 4

Grind the peanuts (if using) with a mortar and pestle. (Or you can place them in a ziplock bag and crush them with a rolling pin or a saucepan.)

Step 5

Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.

Step 6

In a wok (or pan), heat 1 tablespoon of oil over medium-low heat. Once it gets nice and hot, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.

Step 7

Pour the peanut butter sauce into the pan and stir for 1 minute until everything is well mixed and fragrant. Add 1/4 cup (60ml) of the reserved pasta water. Let it simmer, stirring occasionally, for 1 to 2 minutes until it thickens slightly.

Step 8

Add the drained noodles to the pan. Stir-fry for 1 minute, coating them well with the sauce. Add another 1/4 cup (60ml) of the reserved pasta water to help thin out the sauce and toss for another 1 to 2 minutes. Add more pasta water if needed to achieve your desired consistency.

Step 9

To serve, divide the noodles into bowls. Top with sliced green onions (the green parts), julienned cucumbers, and crushed peanuts. (This will add a nice crunch and freshness to the dish.) Enjoy!