In a food processor put in the eggs, add the canola oil and sesame oil; it’s very important to add the oils slowly so that the dressing with not separate.
When the dressing thickens add vinegar, soy, mustard then add the peanut butter and hot sauce to taste transfer to a bowl and refrigerate.
In a medium sauce pot bring 2 quarts of water to a boil. Add noodles cook for about 6-7 minutes until done. Rinse with cold water and coat with oil to keep from sticking together. Place noodles in a large bowl along with all of the cut vegetables pour dressing over the top and mix together.