Sesame Noodles with Peanut Sauce

I am so in love with these noodles. If you like Thai peanut sauce or Satay, you will love these!

Sesame Noodles with Peanut Sauce

from melskitchencafe.com

*Serves 4-6

1/4 cup sesame seeds

1/3 cup chunky peanut butter (I used creamy natural peanut butter: ingredients--dry roasted peanuts, salt. So good.)

2 medium cloves garlic , minced (about 2 teaspoons)

1 tablespoon minced fresh ginger

5 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon hot pepper sauce (such as Tabasco)

2 tablespoons packed light brown sugar

Hot water

1 lb. chicken breast, cooked and shredded

12 ounces dry whole wheat spaghetti noodles

2 tablespoons toasted sesame oil

4 scallions (green onions), sliced thin on diagonal

1 medium carrot, grated

Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, a few minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or work bowl aside.

Bring 6 quarts water to boil in stockpot over high heat. Add noodles and boil until tender, about 10 minutes or according to package directions. Drain, then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.