Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and rinse with cold water to stop the cooking.

In a bowl or glass measuring cup combine 2 tablespoons toasted sesame oil, the tahini, soy sauce, hot chili oil, balsamic vinegar and brown sugar.

Heat a large skillet or wok over medium high heat. Add remaining 1 tablespoon sesame oil. Add the ginger and garlic, cook about 30 seconds and then toss in the carrots, mung bean sprouts and mushrooms. Cook for 3-4 minutes or until the veggies are tender crisp.

Add the noodles and toss well until combined with the veggies and warm through, about 1-2 minutes. Remove from the heat and add in the sauce from the glass measuring cup or bowl, toss well. Add the basil, green onions and peanuts, toss again. Serve warm or at room temperature (I like this best warm!!), topped with toasted sesame seeds, hot chili oil and hot red chilies.