Sesame Peanut Butter Noodles

1 lb. whole wheat thin spaghetti
2 Tbs dark sesame oil
3T dehydrated onion
1T grated ginger
1 tsp. granulated garlic
1/2 T hot chile pepper oil
1 tsp garlic chile paste
3 Tbs brown sugar
1 C chunky peanut butter
6T rice vinegar
6T soy sauce
6T coconut milk

2T toasted sesame seeds
Cook the noodles in a large pot of boiling unsalted water over medium heat until al dente. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl. In a small saucepan, heat the sesame oil, ginger, garlic, chile oil and chili paste. Cook and stir for a minute until soft and fragrant. Mix in brown sugar, peanut butter, vinegar, soy sauce, and coconut milk. Stir until sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Garnish with sesame seeds. Can also be served chilled.