Cook the noodles in a large pot of boiling water according to package directions.
Drain well, rinse under cold running water to stop the cooking process, and transfer to a large serving bowl.
Add the toasted sesame oil to the drained noodles and toss to coat. This prevents them from sticking together.
In a separate medium bowl, whisk together the peanut butter, lime juice, tamari, brown sugar, and cayenne pepper until smooth. If the sauce is too thick, whisk in 1-2 tablespoons (30 ml / 1 fl oz) of water until it reaches a pourable consistency.
To the bowl with the noodles, add the shredded carrot, halved tomatoes, thawed peas, and minced scallions.
Pour the peanut sauce over the noodles and vegetables.
Toss everything together gently until evenly coated.
Serve immediately at room temperature or chilled.
Don't be afraid to customize! Swap the veggies based on what's in your fridge.
Chopped red bell pepper, edamame, steamed broccoli, or shredded cabbage are all fantastic additions.
