I’ve had this topic open quite literally all day, ooh-ing and aah-ing over what scrumptious things to pick and make first from this thread (Mike, I see your handmade mayo/aioli, salute you with a horrifyingly hypermobile wrist, and respectfully raise you a bottle of Kewpie).
Here’s my contribution, a creamy cold noodle dish that sparks lots of joy, especially in summer (apologies to Intfic foodies with peanut/sesame allergies). I learned this from my mother in the Traditional Way, which essentially translates to “measure with your eyes and your SOUL”, so: artistic license encouraged in preparation. Taste often 
Peanut Butter Sesame Noodles
- 8 oz dry flat noodles (or 1 pack instant noodles)
- 2-3 tbsp peanut butter
- Splash soy sauce
- Slightly-more-than-a-splash black vinegar
- 1 pinch sugar
- Sesame seed oil
Mix together peanut butter (when I’m feeling particularly princeling-like, I’ll swap out about half of it for sesame butter), soy sauce, black vinegar, and sugar in a large mixing bowl; you’re aiming for a smooth, easily-stirrable consistency, slightly thinner than pancake batter, and a slightly overwhelming flavour (it’ll be diluted by mixing with the noodles/toppings). If you get the desired consistency but the sauce is Extremely salty, add a very stingy bit of hot water and mix like you’re cranking one of those souvenir penny machines.
While you boil the noodles, you can prep toppings! My tradition is plain omelette cut into strips, shredded cucumber, and shredded ham. You can add anything your heart desires: pickled + julienned carrots, sliced strawberries, and quail eggs are some past successes of mine.
Mix the noodles with the sauce and a drizzle of sesame seed oil, then add your toppings and enjoy. 