• 1 pound ramen, whole wheat thin spaghetti, or whatever thin noodles you prefer
  • 1/3 cup chopped peanuts, unsalted
  • 1 bunch chopped scallions
  • 1 cucumber, peeled and sliced
  • cilantro for garnish
  • 1/2 cup unsalted natural peanut butter
  • 1/2 cup sesame tahini
  • 3 tablespoons tamari soy sauce
  • 2 tablespoons dark sesame oil
  • 2 tablespoons hot chili sesame oil
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons honey
  • 1 inch piece of fresh ginger, grated


  1. Cook pasta al dente and drain.
  2. Put the peanut butter and tahini in a saucepan and heat slowly until melted. Add soy sauce, oils, vinegar and ginger. Add water in small quantities until you get a smooth paste that is as viscous as honey. Drizzle a couple tablespoons of honey into the mixture.
  3. Cool sauce to room temp; pour over noodles and mix thoroughly.
  4. Add peanuts and mix again.
  5. Garnish with scallions and sliced cucumbers and chill for an hour before serving.