Cold Peanut Noodles

Fill a large pot with 4 quarts of water, add the 1 tbsp salt and cover with a lid. Set it over high heat until big bubbles break the surface nonstop, about 12 minutes. Do the next two steps while it heats.

• 1 tbsp salt

Put the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, garlic and 2 tsp of the sriracha in your largest bowl. Whisk in 6 tbsp of warm water until smooth and pourable, like heavy cream. If it's still thick, whisk in up to 2 tbsp more water. Taste and add the rest of the sriracha if you want more heat.

• ¾ cup creamy peanut butter
• 6 tbsp soy sauce
• ¼ cup rice vinegar
• 2 tbsp maple syrup
• 2 tbsp toasted sesame oil
• 2 limes
• 2 cloves garlic
• 2–4 tsp sriracha
• ⅜–½ cup warm water

Line up the snap peas and slice them crosswise into thin pieces, about ¼ inch wide. Cut each bell pepper in half from top to bottom, pull out the stem and seeds, lay each half skin side down and slice it into strips about ¼ inch wide. Thinly slice the scallions. The carrots and cabbage go in as they come from the bag.

• 2 cups sugar snap peas
• 2 red bell peppers
• 6 scallions
• 2 cups shredded carrots
• 2 cups shredded red cabbage

Add the spaghetti to the boiling water and stir so the strands don't stick together. Cook uncovered over high heat, stirring now and then, until tender with no hard white center when you bite a strand, about 9 minutes or the time on the package.

• 1 lb dried spaghetti

Drain the spaghetti in a colander in the sink. Rinse it under cold running water, tossing with tongs, until it feels cool all the way through, about 1 minute. Shake the colander hard to get off as much water as you can.

• 1 lb dried spaghetti

Add the spaghetti, carrots, snap peas, bell peppers, cabbage and scallions to the bowl of sauce. Toss with tongs until every strand is coated and the vegetables are spread through, about 1 minute.

• 1 lb dried spaghetti
• 2 cups shredded carrots
• 2 cups sugar snap peas
• 2 red bell peppers
• 2 cups shredded red cabbage
• 6 scallions

Divide the noodles between 4 lidded containers. Put the peanuts and cilantro in a separate small container so they stay crisp and fresh. Put everything you aren't eating right away in the fridge within 2 hours and eat it within 3 days.

• ½ cup roasted salted peanuts
• ½ cup fresh cilantro leaves

When you're ready to eat, stir 1 to 2 tbsp of cold water into a portion until the sauce is glossy and the noodles move freely again. Top with a handful of the peanuts and cilantro and eat it cold.

• cold water
• ½ cup roasted salted peanuts
• ½ cup fresh cilantro leaves