8 oz. Chinese noodles or spaghetti
3 tbsp. dark sesame oil, divided
1/2 c. creamy peanut butter
1/4 c. canned chicken broth
4 tsp. rice or red wine vinegar
3 tbsp. soy sauce
1 clove garlic, minced
1 tbsp. grated fresh ginger
2 tsp. sugar
1 tsp. chili oil or 1/8 tsp. cayenne (ground red) pepper, or to taste
1/4 tsp. black pepper
2 green onions, including tops, minced
2 tbsp. toasted sesame seeds

Cook noodles according to package directions until al dente; drain. In a large bowl toss cooked noodles with 1 tablespoon of sesame oil.

Meanwhile, in an electric blender or food processor, combine peanut butter, broth, vinegar, soy sauce, garlic, ginger, sugar, chili oil and black pepper. Process until well combined, about 1 minute. (At this point the noodles and sauce can be stored separately. Refrigerate, tightly covered, for up to 24 hours.)

Add sauce and green onions to noodles; toss to coat. Transfer to a serving dish; sprinkle with sesame seeds. Serve at room temperature.