Chinese noodles in peanut sesame sauce

Ingredients:

1 lb. Chinese-style noodles or any spaghetti/fettuccini type pasta
2 Tbsp. dark sesame oil
Dressing:

6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
2-3 Tbsp. hot pepper oil
1/2 cup hot water

Homemade hot pepper oil:

1/4 cup hot red pepper flakes
1 cup oil

Garnish:

1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

Preparation:

Homemade hot pepper oil: Combine hot red pepper flakes and oil in a saucepan over medium heat. Bring to boil, and turn off heat immediately. Let cool. Strain in small glass container that can be sealed. Refrigerate.
Cook noodles in a large pot of boiling water over medium heat. Cook until barely tender and still firm.
Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 tbsp) dark sesame oil so they don’t stick together.
Dressing: Combine all ingredients except hot water in a blender and blend until smooth.
Thin with hot water to consistency of whipping cream.
For garnish, peel flesh of carrot in short shavings about 4″ long.
Place in ice water for 30 minutes to curl.
Just before serving, toss noodles with sauce.
Garnish with cucumber, peanuts, green onion and carrot curls.
Serve cold or at room temperature.