Bring a pot of water to a boil. Add Soba Noodles (8 ounce) and lower the heat so that the water is gently simmering — soba is a little more delicate than pasta and you don’t want the water rapidly boiling.
Boil 4 minutes or according to package instructions, drain and rinse under cold water using your hand to disperse the water evenly over the noodles.
Place the Peanut Butter (6 tablespoon) in a bowl and whisk in the Water (1 cup) until blended. Stir in Apple Cider Vinegar (1/4 cup), Granulated Sugar (1 tablespoon), Kosher Salt (1 1/2 teaspoon), Garlic (3 clove), Crushed Red Pepper Flakes (to taste), Lemon Juice (1 tablespoon), Sesame Oil (1 tablespoon), Sriracha (to taste), Hot Sauce (to taste). Taste.
Let the noodles dry in a colander, and, if need be, gently pat them dry with some paper towels. Meanwhile, julienne the Cucumber (3) on a mandoline or slice them into slivers with a knife. Chop Scallion (6) thinly on the bias. Coarsely chop the Dry Roasted, Unsalted Peanuts (1/2 cup).
Place everything in large bowl. Pour some of the dressing over top. Toss. Taste and add more dressing if desired. Serve with more Sriracha or Sambal on the side.