Cold Sesame Noodles

A co-worker just brought this in. It was delicious. I asked for the recipe...and plan to make it soon.

Cold Sesame Noodles

5 tablespoons sesame seeds
5 tablespoons soy sauce
¼ cup chunky peanut butter
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon grated ginger
2 garlic cloves, minced
1 teaspoon Tabasco
½ cup hot water
1 tablespoon salt
1 pound fresh Chinese egg noodles (if you cannot find fresh Chinese egg noodles, substitute 12 ounces dried spaghetti or linguine)
4 scallions, sliced thin
1 medium carrot, peeled and grated
1 red bell pepper, stemmed, seeded and sliced thin

1. Toast the sesame seeds in a small skillet over medium heat, stirring, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon of the sesame seeds. Puree the remaining 4 tablespoons sesame seeds with the soy sauce, peanut butter, vinegar, sugar, ginger, garlic, and Tabasco in a blender (or food processor) until smooth, about 30 seconds. With the machine running, add the hot water, 1 tablespoon at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
2. Cook the noodles in 6 quarts boiling water seasoned with the salt until tender, about 4 minutes. Drain and 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 and toss to combine. Arrange on a serving platter (or divide among individual bowls) and sprinkle with the remaining sesame seeds.

Serves: 4 to 6 (this dish can be easily converted into a main dish by adding cold, shredded chicken.)
Prep time: 15 minutes
Total time: 40 minutes