Cold Sesame Peanut Noodles

Fill a medium pot ¾ of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber(s) into rounds. In a bowl, combine the sliced cucumber(s), sesame seeds, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally. In a large bowl, whisk together the peanut butter spread, tahini, sesame oil, remaining vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 2 tablespoons of warm water (or 4 tablespoons for 4 servings), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of sauce; stir to combine. Serve the dressed noodles topped with the seasoned eggs. Garnish with the sliced green tops of the scallions and marinated cucumber(s). Enjoy!