+ 1 pouch Nona Lim Spicy Szechuan Broth + 1 (8-ounce) package shirataki noodles, drained + 3 1 teaspoon chili flakes (more or less to taste) + 1/4 cup vegetable or canola oil + 1 medium clove garlic, minced (about 1 teaspoon) + 1 teaspoon minced fresh ginger + 2 teaspoons soy sauce + 1 tablespoon sugar + 1 small cucumber, peeled, seeded, and cut into thin strips + 1/4 cup thinly sliced scallions (white and pale green parts only) + 1/2 cup chopped fresh cilantro leaves and thin stems + 1 tablespoon roasted sesame seeds + 1/4 cup roasted peanuts crushed lightly under a pan or in a mortar and pestle
Transfer shirataki noodles to a colander or strainer. Rinse under cold running water for 30 seconds, then set over a bowl to drain while you make the sauce.
Combine garlic, ginger, sesame paste, vinegar, soy sauce, and sugar in a large bowl and stir with a spoon to combine. Carefully pour the chili-infused oil into the bowl through a fine mesh strainer (add only half of the chili sauce if you prefer a less spicy dish). Stir sauce to emulsify, adding a few drops of water if it is very thick (sesame paste can vary in thickness).
Add cucumbers, scallions, cilantro, sesame seeds, Spicy Szechuan Broth, and drained noodles. Toss to coat, adjusting seasoning with more tahini, sugar, soy sauce, or vinegar to taste. Transfer to a serving platter, top with peanuts, and serve.