Start by bringing a large pot of water to a rolling boil. Add the knife cut noodles and cook according to package instructions (about 4-5 minutes), until al-dente.

In a mixing bowl, combine creamy peanut butter, soy sauce, chili oil, Chinese black vinegar, and granulated sugar. Whisk until smooth and creamy.

Once noodles are cooked, drain and immediately add to the bowl with peanut sauce. Toss gently to coat every strand.

Transfer noodles to serving bowls. Drizzle extra chili oil and sprinkle fresh cilantro or sliced green onions before serving.