1 T smooth peanut butter
1 T Chinese sesame paste or tahini (or simply another tablespoon of peanut butter)
2 1/2 T sesame oil
1 to 2 T sesame seeds (optional)
2 T soy sauce (preferably mushroom flavoured, but could be Bragg's or anything you prefer)
1/4 c water or chicken stock (optional, add last)
1 to 2 cloves garlic
2 t minced ginger
2 t rice vinegar
1 t sugar
1/4 to 1/2 t asian chili paste (could sub red pepper flakes, tabasco or your favorite hot stuff)
1 bunch green onions, chopped
250g (1/2 lb.) yet-ca mein noodles (a straight asian egg noodle, standard fare for this dish. if not available, could sub soba-type noodles, fettuccini-type rice stick noodles or even spaghetti)
In a large pot of boiling water, boil the yet-ca mein noodles for 7 to 10 minutes. Drain, rinse noodles well under cold water, shake out excess water and spread in colander to help them dry while the rest is being prepared.
While the noodles are cooking, toast the sesame seeds in a med pan on med heat until just fragrant. Combine the sauce ingredients in a large bowl, stir well to blend. If there's already extra water in the bowl from the green onions or other, you may not need the 1/4c water. So add it last, after checking the consistency of your sauce. You want "thin-ish" but not too thin, otherwise it will lack flavour. Check for flavour, if the flavour is strong and salty, its good! (Because it will be diluted with the addition of the noodles, and the water they will add). Add noodles and sesame seeds, mix well, top with green onions. Go recipeless if you wish, and add shredded carrot, celery, cucumber, or fresh coriander, etc. Serve with a green salad, if desired.