Bring a pot of water to boil over high heat. Add the noodles and stir well every minute or so until separated. Cook according to package instructions, careful not to overcook them.
Strain into a large sieve and run cold water over the noodles for a minute or so to stop them from cooking. Set aside until needed.
for the sauce
Finely chop garlic and ginger. Heat sesame oil in a tiny skillet on medium-low heat. Add the garlic and ginger and sizzle until very lightly browned. Transfer to a mixing bowl.
Finely chop green onions. Set aside the green part of the onions for garnish, and place the remainder in a large mixing bowl with the garlic and ginger.
Add peanut butter, tahini, soy sauce, rice wine vinegar, hot water, maple syrup, toasted sesame oil, and chili-garlic paste. Stir until smooth. It should be the consistency of heavy cream. If too thick, add a little more water.
to finish
Transfer the cooked noodles into the bowl along with chopped cabbage and cucumbers and mix everything together using two forks.
Enjoy with an optional garnish of sesame seeds, chopped peanuts, bean sprouts, cilantro, etc.