Two 8-ounce packages spaghetti-shaped Tofu shirataki noodles
1/3 cup creamy all-natural peanut butter
2 tablespoons gluten-free low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
One 1-inch piece fresh ginger, peeled and finely chopped
1 clove garlic, finely chopped
1/2 English cucumber, sliced into 1/4-inch-thick half-moons
4 scallions, thinly sliced
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