Summer Peanut Noodles
1. Cook the buckwheat noodles according to the package directions. Drain and place in a large mixing bowl.
2. Prepare the peanut sauce: In a small bowl combine the peanut butter, rice vinegar, soy sauce or tamari, sriracha, and garlic. Add a bit of water if needed to thin out slightly, sauce should be fairly thick.
3. Heat the sesame oil in a frying pan over medium. Toss in the sliced garlic and Chinese long beans and cook, stirring frequently for about 3-5 minutes, or until the beans brighten a bit in color. They should still be crisp-tender and not overcooked.
3. Add the bean and garlic mixture, cucumber, sliced green onions, sesame seeds, and peanut sauce to the noodles and toss to combine. Enjoy immediately or refrigerate.