Cold Peanut Butter Noodles

Ingredients

• 5 Tablespoons sesame seeds
• 5 Tablespoons soy sauce
• 1/3 cup creamy peanut butter 
• 2 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 Tablespoon grated ginger
• 2 garlic cloves, minced
• 1/2 cup hot water
• 4 scallions, sliced thin
• 2 medium carrots, peeled and grated
• 1 red bell pepper, stemmed, seeded, and sliced thin
• 1 (12 oz.) package dried spaghetti

Directions

1. Toast the sesame seeds in a small skillet over medium-high heat, stirring, until golden and fragrant. Reserve 2 Tablespoons.
2. Puree the remaining 3 Tablespoons sesame seeds with the soy sauce, peanut butter, brown sugar, vinegar, sesame oil, ginger, and garlic in a blender (or food processor) until smooth, about 30 seconds. With the machine running, slowly add the water, a little at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
3. In a nonstick skillet, cook the scallions over medium-high heat until fragrant, about 20 seconds. Add the carrots and pepper and cook until vegetables are slightly soft. Add the peanut butter sauce and mix with a spoon to combine.
4. Cook the noodles according to package directions. Drain and rinse the noodles under cold water until cool. Shake out the excess water and transfer to a large bowl. Drizzle the peanut butter sauce with vegetables over the pasta, and toss to coat thoroughly. Sprinkle with the reserved sesame seeds and serve.