Bring water to a boil in a large pot and cook soba noodles according to the directions on the package, usually between 6 – 8 minutes. When done, drain immediately and rinse with cool water to stop cooking. Allow to thoroughly drain while putting the rest of the salad together.

To toast the sesame seeds, heat a dry, nonstick skillet over medium-high heat. Add sesame seeds and toss around until you start smelling the toasty aroma and the seeds start to become golden brown. You’re not looking for dark brown or black— just a gentle toast, which should take 2-3 minutes. When done, set aside and allow to cool.

In a large mixing bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey and Sriracha. Salt and pepper to taste. Taste it at this point and adjust to your liking—more spice, more salt, etc. Gently fold in your soba noodles and give them a quick toss. You don’t want to overwork these and have them break or get too gummy.

Chop the snow pea pods, water chestnuts, peppers and peanuts.

To add your veggies, peanuts and sesame seeds, you can either sprinkle them over the noodles or quickly fold them in with a large serving spoon or tongs. I prefer the sprinkle method so they retain their crunch, but it’s all a matter of personal preference. Serve immediately at room temperature or chill and serve later.