Bring a pot of water to a boil. Add Soba Noodles (to taste) 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 (4 tablespoon), Granulated Sugar (1 tablespoon), Kosher Salt (1 teaspoon), Garlic (3 clove), Crushed Red Pepper Flakes (to taste), Lemon (2 teaspoon), 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 (to taste) on a mandoline or slice them into slivers with a knife. Chop Scallion (to taste) thinly on the bias. Coarsely chop the Dry Roasted, Unsalted Peanuts (to taste).
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.