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Bring a pot of water to boil and cook the noodles for about 4 minutes, immediately rinse under ice cold water to keep them at the perfect doneness and prevent sticking;
Blend together tofu, soy milk, nutter butter, sesame seeds, and salt until very smooth and creamy;
Add the noodles to a bowl, garnish with thinly julienned cucumber and halved cherry tomato, add a few ice cubes, and pour the soy milk broth over the noodles;
Serve cold, enjoy!