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Cook the noodles according to package instructions till al dente, and immediately drain and rinse the noodles under cold water.
Transfer to a bowl, toss the noodles with 1 tablespoon of sesame oil, to prevent sticking.
In a nonstick pan, toast the sesame seeds over medium heat till golden brown and you can smell the aroma.
Ground the toasted sesame seeds in your mortar and pestle set till a buttery paste forms, or, pulse in your food processor till a paste forms.
Mix together the sesame paste, peanut butter, soy sauce, vinegar, coconut amino, syrup, minced garlic, and chili oil if you like a little kick, stir till everything is mixed well and the sauce is smooth.
Shred the cucumber and thinly slice the radishes.
Pour the sauce into the noodles and stir to combine evenly.
Serve with the fresh veggies on the side, garnish with chopped peanuts and sesame seeds, enjoy!