Cold Sesame Noodles

1/2 lb dried buckwheat (soba) noodles
3 tbsp dark sesame oil
4 tbsp dark sesame oil
1 inch fresh ginger
4 cloves garlic
1/8 tsp chili powder
1/4 cup honey
1/2 cup natural organic peanut butter
1/4 cup rice vinegar
1/4 cup light soy sauce
or tamari
6 tbsp water
warm water
1/8 tsp Sriracha
or your favorite hot sauce
2 tbsp dark sesame oil
1 tbsp sesame seeds
for garnish
2 whole green onions
thinly sliced on the diagonal
1 whole lime
cut into wedges, for serving
Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes.
Drain immediately and rinse under cold running water to cool.
Transfer to a large serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together. Set aside.
In a saucepan, heat 1/4 cup sesame oil over medium heat. Add ginger, garlic, and chili powder. Cook, stirring for a minute, until the vegetables are soft and fragrant. Transfer to a blender.
Add into blender honey, peanut butter, vinegar, light soy or tamari, warm water, Sriracha (or chili sauce), and the remaining 2 tablespoons sesame oil. Purée and refrigerate until cold at least 1 hour. This can be made up to 1 day ahead.
Toast the sesame seeds in a dry skillet over medium heat until golden brown. (Shake the pan constantly to keep the seeds from burning.)
Add peanut sauce to noodles in serving bowl and toss. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.
For best results make the peanut sauce the night before. If sauce is to thick loosen with a 1 tablespoon of hot water.

688 calories
50g fat
8g sat fat
0mg cholesterol
50g carbs
8g dietary fiber
17g protein