Cold Chinese Noodles with Spicy Peanut Sauce

1/2 pound dry chinese egg noodles or spaghettini sesame oil

Sauce:
2 garlic cloves
1/4-inch length fresh ginger
2 tablespoons soy saouce
1/4 cup smooth peanut butter
1 tablespoon sesame oil
2 tablespoons water
1 tablespoon chili oil
1 tablespoon brown sugar
2 peeled and shredded cucumbers
1/4 cup chopped fresh cilantro
red pepper flakes for garnish

Bring a large stockpot of salted water to a boil. Cook the noodles until al dente. Drain, rinse with cold water, and transfer to bowl. Toss with a spoonful or two of sesame oil and set aside at room temperature.

Mince garlic and ginger in food processor or blender. Add remaining ingredients, except garnish, and puree until smooth. Pour over noodles and toss well.

Sprinkle with cucumber, cilantro, and red pepper flakes. Serve at room temperature.