Sack Lunch: Cold Sesame Noodles

Ingredients

• 1 medium carrots grated peeled
• 1 pound egg noodles fresh chinese (see above)
• 2  garlic clove minced
• 1 tablespoon ginger grated
• 2 tablespoons brown sugar light
• 0.3 cup peanut butter 
• 1  bell pepper red stemmed seeded sliced thin
• 2 tablespoons rice vinegar 
• 1 tablespoon salt 
• 4  spring onion sliced thin
• 5 tablespoons sesame seed 
• 5 tablespoons soya sauce 
• 1 teaspoon all the tabasco sauce you handle 
• 0.5 cup water hot

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

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.
3. Drain and rinse under cold water until cool. Shake out the excess water and transfer to a large bowl.
4. 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 reserved sesame seeds.