Cold Peanut Noodles

From the new Mark Bittman cookbook How to Cook Everything Fast, this one is a keeper.  While I am not one to shy away from a recipe that takes a bit of time, the cookbook is great for preparing weeknight food after a long day at work.  Everything is labeled as taking 15, 30, or 45 minutes to prepare.

Ingredients
Stir in  ingredients: 1-1 1/2  pound cooked meat, fish, tofu, or any cooked or raw vegetable
1 cup peanut butter
2 T sesame oil
2 T honey
1/3 c. soy sauce
2 T rice vinegar
Dash of hot sauce (or chile oil)
salt and pepper
a piece of ginger about 2" long by 1 " in diameter, peeled and cut into little slivers (slice length-wise, then slice each slice into match-sticks)
16 oz Spaghetti noodles
3 scallions, sliced into 1" sections

Instructions
1. Cook noodles in salted boiling water until a little bit chewy but definitely done
2. Make sauce (in bowl big enough to mix in the noodles): combine peanut butter, sesame oil, honey, soy sauce, rice vinegar, hot sauce, and sprinkle of pepper. Stir until blended, then mix in a little hot water (up to 1/2 cup) until sauce has consistency of heavy cream.
3. When noodles are done, drain well, then add to sauce, mix well, add ginger and mix again, add scallions and mix again.
4. When serving, can top with a little toasted sesame seeds if you'd like.