Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
While the pasta is cooking, in a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6|
|Calories from Fat: 209 (50%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 40.9mg||13 %|
|Sodium 412.6mg||14 %|
|Potassium 291.9mg||8 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 40.1g|
|Protein 12.4g||18 %|
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Calories per serving: 415
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