Patty's Killer Noodle Salad

12 to 15 oz. chuka soba noodles
(two 6 oz. packages or three 5 oz. packages;
these are dried, also marked chow mein noodles)
1 1/2 t dark sesame oil
1/3 cup rice vinegar
Juice and grated zest of 1 fresh lime
1/2 cup soy sauce
2 t crushed red pepper flakes or 2 t garlic chili sauce
2 T sugar
2 gloves garlic, minced
1 cup grated carrots
3/4 cup coarsely chopped dry roasted peanuts
1/2 cup chopped fresh cilantro leaves

In a large pot, bring 3 quarts of water to a boil; add noodles and boil
as package directs, about 2 minutes.  Drain, rinse with cold water and let cool in colander.
Meanwhile, in a large bowl, combine oil, vinegar, lime juice and zest, soy sauce,
red pepper flakes or chili sauce, sugar and garlic.  Mix until sugar is dissolved. 
Toss in carrots, peanuts and cilantro.
Cut through noodles to make manageable lengths.  Toss noodles into bowl with other
ingredients and chill salad for at least an hour to let flavors mingle.
Toss just before serving.  If it seems a little dry, add a little more soy sauce and vinegar. 
Serve cold or at room temperature.