Drain the pasta and rinse it briefly under cool water to stop the cooking process and keep the texture firm.

Heat the vegetable oil and sesame oil in a small saucepan over medium-low heat until fragrant and lightly shimmering.

Whisk in the peanut butter until smooth and creamy with no lumps remaining.

Add the soy sauce, honey, rice vinegar, lime juice, chili garlic sauce, red pepper flakes, garlic powder, and salt.

Stir continuously for 1 to 2 minutes until the dressing becomes glossy, silky, and aromatic.

Transfer the cooled pasta to a large mixing bowl and pour the warm dressing over the top.

Toss thoroughly until every piece of pasta is evenly coated in the rich peanut sauce.

Add the shredded cabbage, carrots, cucumber, cilantro, green onions, and roasted peanuts.

Gently fold everything together until the vegetables are evenly distributed throughout the salad.

Sprinkle sesame seeds over the top for added crunch and nutty flavor.

Cover the bowl and refrigerate for at least 1 hour so the flavors can fully develop.

Toss again before serving and add an extra squeeze of lime juice for brightness if desired.