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 sesame oil to prevent clumping. Set aside.

In a small mixing bowl, whisk together the ⅓ cup soy sauce, 3 tbsp sesame oil, 3 tbsp rice vinegar, 2 tbsp peanut butter creamy, honey, 3 cloves garlic minced or grated minced, and 1 tsp fresh ginger grated grated until completely smooth and creamy. If the dressing is too thick, add 2 tbsp water to thin the dressing if needed one tablespoon at a time until it reaches a pourable consistency. Taste and adjust — add more 3 tbsp rice vinegar for tang, honey for sweetness, or 1 tbsp chili garlic sauce such as sambal oelek for heat.

Add the 2 medium carrots julienned or shredded julienned, 1 medium cucumber halved sliced, 1 medium red bell pepper thinly sliced, 2 cups red cabbage thinly shredded shredded, and 3 stalks green onions thinly sliced 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 soy sauce for saltiness, 3 tbsp rice vinegar 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 roasted peanuts roughly chopped, 1 tbsp sesame seeds for topping, and fresh fresh cilantro roughly chopped. Serve cold straight from the refrigerator.