• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim scallions. Cut scallion whites crosswise into 1-inch pieces; thinly slice greens. Roughly chop cilantro.

• In a small bowl, combine cucumber, vinegar, half the sesame seeds (you’ll use the rest later), 1/2 tsp sugar (1 tsp for 4 servings), 1/2 tsp salt (1 tsp for 4), and as many chili flakes as you like. Set aside to pickle.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and thoroughly rinse under cold water until cooled, about 30 seconds. Toss with a drizzle of oil; set aside.

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add bok choy and Napa cabbage, carrots, and scallion whites; season with 1/4 tsp salt (1/2 tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 3-4 minutes. Reduce heat to medium.

• Thoroughly shake coconut milk in container before opening. • Add hoisin, soy sauce, peanut butter, and half the coconut milk (you’ll use more in the next step) to pot with veggies; stir to combine. Bring to a boil, then reduce heat to medium low. Cook until sauce is slightly thickened, 1-2 minutes.

• Add drained noodles to pot; toss to combine. If needed, stir in remaining coconut milk a splash at a time until everything is thoroughly coated in sauce. • Remove pot from heat; stir in half the cucumber pickling liquid. Taste and season with salt and pepper if needed.

• Divide stir-fry between bowls and arrange pickled cucumber (draining first) alongside. Top with scallion greens, cilantro, remaining sesame seeds, and as many remaining chili flakes as you like. Serve.