Make the Salad:
Cook enough asian noodles (somen, udon, ramen) for 2 people in well salted water (you can use spaghetti in a real pinch). Then chill by rinsing in very cold water. Drain.
Jullienne, shred and/or slice very thin (about 1/4 to 1/2 cup each):
At this point, I often add some sprouts and/or diced tofu, as well (optional)
Toss everything together in a very large bowl. Clean hands are the best tool for this.
Melt 1/4 to 1/2 cup of creamy peanut butter in a 1/2 cup of hot, black tea (Lipton or Chinese). Add 2 tbsp each sesame oil and honey. Add 1 tsp each of minced garlic and fresh ginger. Whisk together and add the following to taste:
crushed red pepper flakes
sesame seeds (1/4 to 1 cup)
Toss the salad with the dressing and chill for several hours. Serve cold.