peanut sesame noodles

Make the sauce: Either with a whisk or a blender, combine sauce ingredients except the warm water until completely smooth, then add the water a tablespoon or two at a time until you get the consistency you like. Set aside until needed.Make the noodles: Boil in salted water as directed on the package then drain and rinse under cold water until fully cool. Assemble: Place noodles and vegetables in a large bowl and toss with sauce to evenly coat. Transfer to serving bowl, if you’re fancy, and scatter with tofu, drizzling a little extra sauce over it. Garnish with sesame seeds and eat immediately.Note: I usually keep the noodles in one container, the vegetables and tofu in another, and the sauce in a jar and assemble it one bowl at a time. The sauce keeps for two weeks in the fridge.