Begin by bringing a large pot of water to a boil.
While the water is heating, prepare the sauce. In a mixing bowl, combine 1 ½ tablespoons of peanut butter (or any nut butter of choice), 1 ¾ tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 ¾ tablespoons of chili oil, 1 tablespoon of chili flakes, 0.5 to 1.5 tablespoons of rice vinegar or Chinese black vinegar (adjust to taste), 1 ¾ teaspoons of sugar, 3 cloves of garlic, 3 tbsp ginger, and 3 tablespoons of hot water.
Whisk or stir the sauce ingredients together until well combined. Set aside.
Once the water is boiling, add the pack of knife-cut noodles or noodles of your choice to the pot. Cook according to the package instructions until al dente.
While the noodles are cooking, prepare Veggies. Thinly slice the scallions and set aside for garnish. Cut broccoli into bite size florets and carrots into matchsticks.
Sauté your broccoli and carrots in 2 tablespoons of olive oil over medium-high heat until they reach your preferred texture.
Once the noodles are cooked, drain them in a colander or strainer and rinse them under cold water to stop the cooking process. Drain well.
Transfer the cooked noodles to a serving bowl.
If the sauce has cooled, warm it up in a saucepan over low heat or in a microwave-safe bowl in the microwave for a few seconds until it reaches your desired temperature.
Pour the warm sauce over the cooked noodles in the serving bowl.
Gently toss the noodles in the sauce until evenly coated.
Garnish the noodles with sliced scallions, sesame seeds, and cilantro.
Serve the noodles immediately, or chill them in the refrigerator for a cold noodle dish. Enjoy your spicy peanut sesame noodles!