Spicy peanut noodles:
1 teaspoons sesame oil
1.50 cloves garlic minced
1 inches ginger peeled and grated on a microplane
0.50 peanut butter crunchy
1 cups water
1 tablespoons soy sauce low sodium
0.50 tablespoon Asian chile paste (or more to taste)
0.50 tablespoon brown sugar
kosher salt to taste
6 ounces spaghetti cooked al dente

Optional vegetables and garnishes:
1 cucumbers grated
1 scallions minced
1 carrots grated
3 ounces baked tofu sliced
0.50 bell pepper sliced into thin strips
cilantro as desired
sesame seeds as desired
peanuts chopped