Cook pasta to al dente, then cold shock it by running it under cold water in colander.
Drain the pasta very well. Set aside.
Prepare the "Singapore Sauce" by combining all the ingredients in a small bowl.
In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil and 2 Tablespoons of Singapore Sauce.
Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce.
Sprinkle scallions and sesame seeds throughout the salad.
*Shredded cabbage, mixed cabbage & carrot mix found in your produce dept.* **The fresh bean sprouts are also found in produce dept.** ***To toast the sesame seeds place them in a non-stick pan on medium-low heat & watch them closely - about 3 minutes***.