Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just tender (al dente). Do not overcook — they will continue to soften as they sit.

Drain the noodles in a colander and rinse thoroughly under cold running water until completely cool. This stops the cooking and keeps them from sticking together. Shake off excess water well.

Transfer the cooled noodles to a large mixing bowl and toss with 1 tablespoon of aceite de sésamo to prevent clumping. Set aside.

In a small mixing bowl, whisk together the ⅓ cup salsa de soja, 3 tbsp aceite de sésamo, 3 tbsp vinagre de arroz, 2 tbsp mantequilla de cacahuete cremosa, honey, 3 dientes de ajo picados o minced, and 1 tsp jengibre fresco rallado grated until completely smooth and creamy. If the dressing is too thick, add 2 tbsp agua para diluir el aderezo si es necesario one tablespoon at a time until it reaches a pourable consistency. Taste and adjust — add more 3 tbsp vinagre de arroz for tang, honey for sweetness, or 1 tbsp salsa de chile y ajo como sambal oelek for heat.

Add the 2 zanahorias medianas cortadas en juliana o julienned, 1 pepino mediano cortado por la mitad sliced, 1 pimiento rojo mediano, 2 cups repollo rojo finamente shredded, and 3 tallos de cebolletas to the mixing bowl with the noodles.

Pour the dressing over the noodles and vegetables. Using tongs, toss everything together thoroughly until every strand is coated. Make sure the dressing reaches the bottom of the bowl.

Taste and adjust seasoning — add a splash more ⅓ cup salsa de soja for saltiness, 3 tbsp vinagre de arroz for brightness, or a pinch of sugar if needed.

For best results, cover and refrigerate for at least 15–30 minutes before serving to let the flavors meld.

Just before serving, give the salad a final toss. Top with chopped roasted ¼ cup cacahuetes tostados aproximadamente picados, 1 tbsp semillas de sésamo para decorar, and fresh cilantro fresco aproximadamente picado. Serve cold straight from the refrigerator.