In a small bowl, combine the lime juice, tamari, brown rice vinegar, peanut butter, sriracha, and minced garlic, and add a little salt if needed. Stir well and once creamy place, covered, in the refrigerator to chill and thicken.
Bring a pot of water to the boil and once bubbling throw in the soba noodles. Soba cook more quickly than ordinary spaghetti, so stir with a slatted spoon regularly.
Once cooked, rinse under cold water. If necessary, add a few ice cubes to the noodles to cool them down even more.
In a serving bowl, place the cooled noodles and top with diced cucumber and chopped basil first; then the sauce and black sesame seeds. Stir until everything combined and – chopsticks at the ready – dig in!
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