In a medium bowl, whisk together the rice vinegar, sugar, sesame oil, garlic and salt. Add the cucumber slices and toss to combine. Set aside in the refrigerator while you prepare the noodles. Note: These can be prepared up to 2 days ahead.

Bring a large pot of water to a boil.

Cook noodles in boiling water for about 3 minutes, until al dente.

Meanwhile, combine peanut butter, garlic, soy sauce, vinegar, sesame oil, chili oil, honey, vegetable oil and ¼ cup water in a large bowl. Whisk until combined.

Drain noodles and rinse with cold water to cool them down. Add the noodles and cabbage to the bowl with the sauce and toss to combine. Serve garnished with pickled cucumbers, green onions, sesame seeds and additional hot chili oil, if desired.

Enjoy!