Bring a large pot of water to a boil. Add noodles and cook about 5 minutes or until just tender. Remove from heat. Using a colander, drain the noodles, then rinse with cold water. Transfer noodles to serving bowl. Toss with a 1/2 teaspoon of sesame oil to help prevent sticking.
In a blender add scallions, garlic, fresh ginger root, soy sauce, hot sauce, remaining sesame oil, rice wine vinegar, sugar, peanut oil, chunky peanut butter and sesame seeds. Blend. Add cold water and continue blending.
In a large glass bowl add the cold noodles and toss with the sauce. Garnish with julienne scallions, fresh cilantro, chopped peanuts and toss.