Cook the noodles in a large pot of boiling water over medium heat until just tender and still firm. Drain immediately and rinse with cold water. Drain the noodles well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.

In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend.

Toss the vegetables (if using) with the noodles. Pour the peanut sauce over and toss until well coated. Serve at room temperature or chilled; Garnish with the sesame seeds sliced green onions and cilantro.