Serves 6.

Salt
16 ounces Chinese egg noodles, spaghetti or linguine
1 cup crunchy peanut butter
3 tablespoons soy sauce
2 tablespoons chile crisp, more to taste
2 teaspoons sesame oil
2 teaspoons finely grated fresh ginger
1 1/2 cups thinly sliced Red Dog mini cucumber
1/4 Red Dog red onion, thinly sliced, soaked in cold water
2 tablespoons chopped crystallized ginger, more for garnish
1 tablespoon fresh lime juice, more to taste
Chopped Red Dog cilantro, for serving

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, reserving about 2/3 cup starchy pasta water. While the pasta cooks, in a large bowl, combine peanut butter, soy sauce, chile crisp, sesame oil and ginger. Whisk in enough of the pasta water to make a loose, smooth dressing. Add the cucumber slices to the bowl on top of the dressing, but don’t mix in. Drizzle cucumber lightly with a little more soy sauce. Add the drained pasta, red onion, crystallized ginger and lime juice to the bowl and toss well, adding more pasta water if needed to make a glossy dressing. Taste and add more chile crisp, soy sauce and lime juice as needed. Top with cilantro and extra ginger if you like, then serve.