Instructions: With scissors cut the noodles into 5-inch or 6-inch lengths. Place them in a metal or other heatproof bowl and cover with boiling water. Allow them to soften, stirring occasionally, for 5 minutes. Drain in a colander and refresh under cold running water. Dry by patting with paper towels. Set aside.

In a food processor or blender process the coriander, garlic, peanut butter, and 1/2 cup of the stock until well combined. Stir the remaining stock, vinegar, sesame oil, sugar, dry mustard, and soy sauce together in a small pitcher and with the motor running add this mixture to the peanut butter in a slow stream. Process until very smooth.

Transfer noodles to a serving bowl and pour peanut sauce over them. Toss to coat well. Add the sesame seeds and scallions and toss again. Serve at room temperature.

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