Cold Peanut Noodles

This has become a staple side dish in our family. They are so insanely addictive, plus incredibly easy to make. An additional plus is the fact they can sit at room temperature for hours, making them perfect to bring to work.
The original recipe can be found in Tyler Florence's Eat This Book--I've just tweaked it here and there.

COLD PEANUT NOODLES

(note: This is not my photo. You'll notice it looks alarmingly professional. Here's the link to the photo I used.)

1/2 pound spaghetti noodles (plain or wheat is fine--I actually like wheat better for this recipe)
Toasted sesame oil
2 teaspoons canola/vegetable/peanut oil
3 cloves garlic, minced
2-inch piece ginger, peeled and minced
2 scallions, thinly sliced
2 teaspoons sriracha chile sauce, or 1 teaspoon chile-garlic sauce
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1/3 cup hot water
Garnishes: Extra fresh scallions, chopped cilantro, sesame seeds

In a large pot of boiling unsalted water, cook the noodles until al dente. Drain, rinse with cold water, then drain again. Transfer the noodles to a large bowl and toss with a couple of teaspoons of sesame oil.
In a wok or saute pan, heat the oil over medium heat. Add in the garlic, ginger, scallions, and chile sauce. Stir until fragrant (about 30 seconds or so), then add in the soy sauce, vinegar, brown sugar and peanut butter. Stir to soften the peanut butter, then add in the hot water. Stir until you have a nice creamy sauce, then shut the heat off. Add the noodles into the wok, stir to coat, then put the noodles back in their bowl. Garnish with cilantro, more scallions, and sesame seeds.