Cook the noodles: Boil according to package directions until just tender. Drain, rinse under cold water to stop cooking, and toss with 1 teaspoon sesame oil so they don’t stick.

Prep the protein: For tofu, press for 10 minutes, cut into cubes, and pan-sear in a little oil with a pinch of salt until golden. For chicken or shrimp, use cooked, chilled pieces.

Slice the veg: Julienne the cucumber, carrots, and bell pepper. Thinly slice scallions. If using cabbage, shred it finely.

Make the dressing: In a bowl, whisk peanut butter, soy sauce/tamari, rice vinegar or lime juice, honey, sesame oil, garlic, ginger, and your chili choice. Add water, 1 tablespoon at a time, until it’s pourable but creamy.

Taste and adjust: You want salty, tangy, a touch sweet, and a little heat. Add more soy for salt, vinegar/lime for brightness, honey for balance, or chili for kick.

Toss the noodles: In a large bowl, combine cold noodles with half the dressing. Add tofu or your protein, most of the veggies, and half the herbs. Toss gently. Add more dressing as needed.

Finish with crunch: Top with chopped peanuts or sesame seeds, remaining herbs, and scallions. Add a final squeeze of lime if you like.

Serve chilled or cool: It’s great right away, but even better after 15–20 minutes in the fridge to let flavors settle.