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Some years ago, former Moosewood cooks Ashley Miller and Bob Love introduced this popular dish to the rest of us. They had discovered it in Chinese cooking classes with Stella Fessler, one of our Ithaca mentors. We've been grateful for it ever since.Today, similar spicy noodle salads seem to be on the menus of most Asian restaurants and every slightly trendy café, but it is still a favorite with us and we think you'll be glad to learn how easy it si to make at home. Serves 4 to 6½ pound whole-wheat spaghetti, soba (buckwheat) noodles, or linguini¼ cup peanut butter (or a mixture of peanut butter and tahini)¼ cup warm water3 tablespoons tamari soy sauce2 tablespoons wine vinegar (preferably rice wine vinegar)1 tablespoon dark sesame oil1 teaspoon hot chili oil2 cups fresh mung bean sprouts1 cucumber, peeled, cut lengthwise, seeded, and cut into crescent sliceschopped scallionstoasted sesame seeds Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or toasted sesame seeds, if desired. This dish is most flavorful served at room temperature. Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. We usually serve it with steamed or blanched carrots and broccoli marinated in a ginger, soy sauce, sesame oil and vinegar dressing.Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.