This is one of those cold noodle salads that you can totally improvise with - and other crunchy vegetables, or just noodles, or stick in some shredded chicken or shrimp for some extra protein. And the ingredients I'm suggesting are just estimates - as you put this together taste it and decide if you want more salty flavor (add soy), more acidity (add more vinegar), more kick (add more ginger or chili sauce), or a toned down flavor (add more canola oil).
Noodle Salad with Asian Peanut Dressing
1/4 cup peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon chili sauce
1 teaspoon sesame oil, toasted or spicy variety
1 tablespoon grated ginger root, or more or less to taste
lime, zested and juiced
1/4 cup canola oil
8 ounces spaghetti, cooked and drained
3 carrots, shredded
1/4 cup cilantro, chopped
2 green onions, chopped
salt and pepper, to taste
Combine peanut butter, vinegar, soy sauce, chili sauce, sesame oil, ginger, lime zest and juice, and canola oil in the blender and blend until smooth. Taste and adjust any ingredients according to your tastes. Toss spaghetti (or soba noodles) with the carrots, cilantro and green onions and dress with desired amount of peanut dressing. Salt and pepper as you like, then serve warm, room temperature, or cold.