4 quarts water, (up to 6 quarts)
1/2 pound dried thin spaghetti noodles
1 tablespoon salt
1 tablespoon sesame seeds
1 medium carrot, peeled and finely grated
3 medium scallions with 1-inch green part, thinly sliced
1/4 up vegetable oil
2 tablespoons peanut butter, smooth or chunky
1 tablespoon sesame oil
1 tablespoon unseasoned rice wine vinegar, or white vinegar
2 tablespoons soy sauce
1/4 teaspoon Chinese hot chili sauce, to taste
1.Bring water to a boil in a large saucepan or stockpot and toss in salt. Add spaghetti and cook until tender but with still some bite (al dente). Drain in a colander and rinse pasta under cold running water. Set aside.
2.In a small frying pan, toast sesame seeds over medium heat until brown, shaking frequently.
Remove form heat and set aside.
3.In a large mixing bowl, combine carrots, scallions, and drained noodles. In a small bowl, using a whisk, mix all the remaining ingredients until well blended. Pour over noodles and toss well.
(We think it is easiest to do this with your hands; just be sure they are very clean.)
4.Cover noodles and refrigerate for several hours or overnight. Just before serving toss with the toasted sesame seeds.
5.These noodles will last refrigerated for up to a week and, if anything, just get better.