• Start water boiling for noodles
• Chop toppings and set aside (peel and julienne the cucumber into 2 inch long segments, chop the cilantro, cut lime into wedges, slice the avocado)
  Half a cucumber, Sprouts, 1 avocado, 1 lime, 4-5 sprigs of cilantro, Chopped peanuts for garnish
• Cook the noodles in boiling water about 5 minutes, until tender (don't over cook)
  1 pound package egg noodles
• Drain and rinse with cold water, toss with a teaspoon sesame oil
• Set noodles aside
• In mixing bowl, whisk together 2 Tablespoons sesame oil, soy sauce, rice vinegar, tahini, peanut butter, sugar, ginger, garlic, and chili garlic paste.
  2 Tablespoons + 1 teaspoon sesame oil, 3 1/2 Tablespoons soy sauce, 2 Tablespoons Chinese rice vinegar, 2 Tablespoons Tahini, 1 Tablespoon smooth peanut butter, 1 Tablespoon sugar, 1 Tablespoon freshly ground ginger, 2 teaspoons minced garlic, 2 teaspoons chili garlic sauce
• Pour sauce over noodles and toss with tongs until noodles are covered with sauce.
• Grill shrimp on grill pan, 2 minutes each side or until pink
  1 pound shrimp

Assembly

• Place noodles in individual serving bowls
• Top with grilled shrimp, avocado, cucumber, sprouts, cilantro and lime wedge. Sprinkle with chopped peanuts.
• Serve