Step 1

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain, rinse with cold water and place in a large mixing bowl.

Step 2

In a blender, combine the soy sauce, peanut butter, sesame oil, brown sugar and chili paste. Blend until the sauce is smooth and has a thick but pourable consistency. If it is too thick, add a tablespoon or 2 of hot water to thin. Add the sesame seeds and give it a quick pulse.

Step 3

Pour the sauce onto the noodles and mix thoroughly to coat. Mix in the scallions, cucumbers and carrots and toss to coat. Refrigerate until ready to serve.