Bring a large pot of water to boil and follow the package instructions to boil the noodles.
In the meantime, prepare the green onions and cucumber.
In a large serving bowl, combine the sauce ingredients from peanut butter to garlic chili sauce. Taste and adjust.
Take ¼ cup of hot noodle water and add it to the peanut sauce. Stir the sauce until smooth.
Drain the noodles and add them directly into the sauce bowl. Toss and coat the noodles until well incorporated.
To serve, divide the noodles into individual serving bowls. Garnish with spring onions and sesame seeds, and drizzle with more chili sauce on top. Serve warm or at room temperature.
Notes
Other types of noodles you can use:
Low carbohydrates: Substitute with low-carb noodles, such as shirataki noodles or kelp noodles.
Gluten-free: Use rice noodles as I did for this recipe.
No dietary restrictions: Originally, this dish is made with wheat-based Taiwanese knife-cut noodles, but you can also use spaghetti or any pasta noodles.
If you are allergic to peanuts, use smooth almond butter, sunflower seed butter, cashew butter, or tahini.