Step 1

Boil noodles according to instructions. Transfer cooked noodles into a colander, rinse with tap water to stop the cooking. Drain and set aside.

Step 2

Combine peanut butter with 1/4 cup warm water in a small bowl. Stir with a spatula until the water is fully incorporated and it forms a smooth paste. Using warm water helps the peanut butter thin out and form a silky paste.

Step 3

Add light soy sauce, Chinkiang vinegar, honey, chili oil, sesame oil, ginger, garlic, and Sichuan peppercorn powder. Stir to mix well. You can make the sauce ahead of time and let it sit in the fridge for a few hours before mixing, so the flavors will be more evenly blended.

Step 4

Transfer cooked noodles into a large bowl and add two thirds of the peanut sauce. Toss with a pair of tongs to coat the noodles evenly with the sauce.

Step 5

Garnish with cucumber, green onion and sesame seeds.

Step 6

Serve at room temperature with the remaining sauce.