1/4cupVinegar (white wine or rice vinegar is best)
1/4cupPeanut or Grapeseed Oil
1/4cupNo-Skin Peanuts, chopped
3tbspDark Brown Sugar, packed
3tbspSesame Seeds, toasted
4tspChili Garlic Sauce
2inPiece of Ginger, peeled
In a large pot, boil water and cook noodles according to box directions. When cooked, drain well and allow to cool in non-metal bowl, stirring every so often. If using rice noodles, rinse a bit with cold water.
Meanwhile, combine all other ingredients - except carrots - with 3/4 cup of tap water in a blender and blend to smooth. Taste and adjust as desired (see note).
Pour sauce over cooled noodles - it will look way too runny and saucy for the volume of noodles but rest assured it'll absorb! Gently mix in carrots.
Cover and keep in fridge for at least an hour, stirring and tasting every so often. When serving, shower each serving with chopped scallions, peanuts & sesame seeds.
"Taste sauce in blender and adjust as desired: For more heat, add some red chili flake or squirt of sriracha; for more savory, add bit more soy and couple grinds of sea salt; for more brightness, add touch of vinegar."