This is a variation of ¬†cold sesame noodles. You can cut up the cucumbers anyway you want–julienne; thin, round slices; or diced.

1 or 2 cucumbers
salt
1/4 c smooth peanut butter
1 T toasted (dark) sesame oil
1 T soy sauce
1 T lemon juice
1 clove garlic, minced
1/4 t dried hot pepper flakes, or to taste
1/4 t sugar
1/4 c hot water
6 oz spaghetti
1/3 c scallions, thinly sliced
toasted sesame seeds, for garnish (optional)

1. Peel, if you like, cucumbers. Halve, seed and slice or chop to your preference. Put in a colander and add some salt. Mix and let drain for about half an hour. Rinse with cold water and dry with a tea towel or paper towels.

2. Bring water to cook spaghetti to the boil.

3. Combine peanut butter, toasted sesame oil, soy sauce, lemon juice, garlic, pepper flakes, sugar and hot water in a blender and whizz until smooth. You can also mix it with a fork in a bowl until smooth and thoroughly combined.

4. Cook spaghetti until just tender. Drain and rinse briefly under cold water. Drain again. Transfer to a bowl. Toss with the sauce. Add the cucumber and sliced scallions and toss again. Garnish with toasted sesame seeds, if desired. Serve at room temperature.