Cold Noodles With Sesame Sauce

I selected this recipe for a picnic and it was easy to prepare, traveled well and it tasted great. I served it with Edamame and an Australian Red Cabernet (can't remember which one) which was OK. Next time I think I'll pair it with a Porter or Brown Ale.

The original recipe is here.

SAUCE:
1/2 cup chunky peanut butter (I used Jif Extra Crunchy)
1/4 cup water or chicken broth (water - I was lazy)
1/2 cup + 2 Tbsp. (10 Tbsp) soy sauce (Kikkoman)

2 Tbsp. sesame oil (Toasted Sesame Oil from Trader Joe's)
2 Tbsp. cider vinegar (Heinz)
3 Tbsp. honey
2 to 3 cloves garlic, minced (I used 2)
4 Tbsp. vegetable oil (Canola)
Salt to taste
Ichimi Togarashi to taste (about a tsp)

SOLIDS:
1 lb. cooked, cold thin spaghetti (Barilla)
2 tbsp. sesame seeds
3 to 4 scallions, chopped (I used 4 - I like scallions)
1 med. cucumber, sliced in strips (seeds removed)

Cook spaghetti, drain and set aside. While it's cooking, prep the scallions and cucumber. The sauce can be made while the spaghetti cooks. It's easy to interrupt the process of making the sauce and it won't affect the result.

Combine peanut butter, water and soy sauce in microwave bowl. Cover with wax paper or plastic wrap (be sure to leave vent hole) and heat for 20 to 30 seconds on medium-high. Stir and repeat until peanut butter is melted. Do not overcook. Stir in remaining sauce ingredients. Pour over spaghetti and mix thoroughly. Top with scallions, cucumbers and sesame seeds. Serve cold. (Can be made ahead.) Add some red pepper flakes for more heat if desired.

Some final comments. For the best, freshest looking dish, add the scallions, cucumbers and sesame seeds right before serving. You might also top with some additional broken up raw peanuts if you want.