Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.

Add the noodles and cook for 1 minute less than package instructions (usually 3-4 minutes for soba). Stir immediately to prevent sticking.

Keep water at a strong boil throughout cooking.

The moment the timer goes off, drain noodles in a colander.

Immediately plunge noodles into a large bowl filled with ice water. Swirl for 30 seconds.

Drain again and rinse under cold running water while gently tossing with your hands.

Shake off excess water and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.

In a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and minced garlic.

Add 2 tablespoons of hot water and start whisking. The mixture will seize and get thick at first—this is normal.

Keep whisking and add another tablespoon of hot water. The sauce will suddenly break loose and become glossy.

Add more hot water, 1 tablespoon at a time, whisking constantly, until the sauce reaches the consistency of heavy cream. It should drip off a spoon in a slow ribbon.

Taste and adjust: add more soy sauce for salt, lime for tang, or honey for sweetness.

Use a sharp knife or mandoline to julienne the red cabbage, bell pepper, and cucumber into thin matchstick-sized strips.

Shred the carrots finely.

Chop cilantro and slice scallions. Keep all vegetables dry.

Make sure noodles are completely cool.

In a large mixing bowl, combine noodles with about ¾ of the peanut sauce. Use tongs to toss thoroughly until every strand is coated.

Add the julienned vegetables (cabbage, bell pepper, cucumber, carrots) and toss again until evenly distributed.

Taste and add remaining sauce if needed, or a tablespoon of warm water if too thick.

Transfer to a serving bowl or individual portions.

Top with chopped roasted peanuts, sesame seeds, cilantro, and scallions.

Serve immediately, or refrigerate for up to 3 days in an airtight container.