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1
Bring a large pot of water to a boil over high heat.
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2
Add the carrots and cook until just crisp-tender, about 2 to 3 minutes.
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3
Using a slotted spoon, remove the carrots to a colander.
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4
Add the noodles to the pot of boiling water and cook according to the package directions.
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5
While the noodles are cooking, transfer the carrots to a small bowl and set aside.
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6
Place the colander in the sink.
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7
When the noodles are ready, drain them through the colander and rinse under cold water until cool.
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8
Transfer the noodles to a large bowl, drizzle with 1 teaspoon of the sesame oil, and toss to coat; set aside.
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9
Place the remaining 2 teaspoons of sesame oil, cilantro, peanut butter, soy sauce, ginger, fish sauce, lime juice, sugar, garlic, and jalapeno in a blender.
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10
Blend until smooth, stopping as necessary to scrape down the sides with a rubber spatula (if the mixture is too thick, add hot tap water 1 teaspoon at a time until the desired consistency is reached); leave the sauce in the blender.
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11
Add the reserved carrots, scallions, bell pepper, and cucumber to the bowl with the noodles and pour the peanut sauce over top.
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12
Toss until well combined.
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13
Serve at room temperature or cold.
