5-tbsp sesame seeds 5-tbsp soy sauce 1/4-cup chunky peanut butter 2-tbsp rice vinegar 2-tbsp light brown sugar 1-tbsp grated ginger 2-garlic cloves, minced 1-tsp Tabasco 1/2-cup hot water 1-tbsp salt 1-lb fresh Chinese egg noodles (or 12oz dried spaghetti) 4-scallions, sliced thin 1-medium carrot, peeled & grated 1-red bell pepper, sliced thin

In a small skillet over medium heat, toast the sesame seeds until golden & fragrant, stirring for about 10 minutes
Set aside 1-tbsp of the sesame seeds
In a blender, puree the remaining 4-tbsp sesame seeds with the soy sauce, peanut butter, vinegar, sugar, ginger, garlic and Tabasco until smooth, about 30 seconds
With the machine running, pour in the hot water 1-tbsp at a time until the sauce has a consistency of heavy cream (may not need all the water)
Cook the noodles according to package directions
Drain & rinse the noodles under cold water until cool
Shake out the excess water and transfer to a large bowl
Add the scallions, carrot, red pepper and sesame sauce
Toss to combine
Sprinkle with reserved sesame seeds

 

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