Cook the egg noodles to your preferred texture. I prefer 2 minutes less than the instruction. Add oil to prevent them from sticking together. Please put them in the fridge until cool.

Mix tahini, peanut butter, and soy sauce. Adjust the texture by adding hot water (I add 4 Tbsp) until it is runny. Add sugar and vinegar. Mix it until smooth.

Thinly slice the cucumber.

Combine cold noodles, tahini & peanut sauce, mayo, cucumber and ground garlic.