This dish features a traditional Chinese peanut sauce with Japanese buckwheat noodles. Its good warm or cold. Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until just tender. Refresh under cold water and drain. Toss with 1 teaspoon sesame oil. Lightly toast sesame seeds in a dry skillet over medium heat. Transfer seeds to a bowl. Mince ginger and garlic. Finely chop green part of green onions and mince the rest. Combine half the sesame seeds, ginger, garlic, white part of onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, hot pepper oil and sugar. Correct seasoning, adding soy sauce or vinegar to taste. Just before serving, toss noodles with sauce. Sprinkle with reserved green onions and sesame seeds and serve. Posted to recipelu-digest Volume 01 Number 578 by molony on Jan 22, 1998