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Cook 12 oz. dried wheat noodles (such as thin udon) in a large pot of boiling salted water until tender. Drain and rinse under cold running water; set aside.
Whisk ½ cup chunky or creamy peanut butter, 2 Tbsp. unseasoned rice vinegar or lime juice, 4 tsp. pure maple syrup or honey, 1 tsp. soy sauce, 1 small garlic clove, finely grated, and ¼ cup hot water in a large bowl until smooth. Dressing should be the consistency of heavy cream; if too thick, add a little more water as needed. Season with kosher salt and freshly ground black pepper. If the drained noodles are sticking together, rinse briefly to separate; drain well. Transfer to bowl with dressing; toss to coat. Add 4 small Persian cucumbers, thinly sliced, and 2 scallions, finely chopped, and season well with kosher salt and freshly ground black pepper.
Divide noodles among bowls; top with ⅓ cup salted roasted peanuts, coarsely chopped, and drizzle with raw sesame oil or chili oil.
Editor’s note: This peanut butter noodle recipe was first printed in our March 2021 issue. Head this way for more of our favorite recipes with peanut butter →