Bring a large pot of salted water to a boil. Add the fresh egg noodles and cook according to the package instructions, typically around 4-5 minutes. Keep an eye on them to avoid overcooking. Drain and rinse under cold water to stop the cooking process. This prevents the noodles from becoming gummy.

While the noodles are boiling, you can whip up the sauce. In a mixing bowl, combine the peanut butter, dark soy sauce, regular soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, sugar, sesame paste or tahini, garlic chili paste, and lime juice. Stir the mixture until smooth and well combined.

In a large mixing bowl, toss the rinsed noodles with the sauce. Make sure every noodle gets coated. Feel free to add in the chopped green onions at this stage for extra flavor. Toss again!

Serve the sesame noodles garnished with toasted sesame seeds and crushed peanuts for that satisfying crunch. I often add a sprinkle of cilantro for fresh notes, but that’s totally optional.

These noodles can be enjoyed warm or cold. If you're serving them later, consider chilling them in the fridge for about 30 minutes for a refreshing dish.