In a food processor or blender combine all of the ingredients for the peanut sauce until completely smooth and set aside.
Boil the pasta according to package directions and drain.
In a large skillet or pot heat two tbsp of oil over medium high heat. Once the oil is hot add the scallion whites, minced ginger, minced garlic and stir for about 30 seconds until they are fragrant but not browned.
Next add the bell peppers and stir for about 1-2 minutes until slightly softened. Reduce the heat to low and toss in the peanut sauce. Add in the remaining vegetable broth in small splashes, stirring after each addition. The more broth you add the saucier the noodles will be.
Garnish with remaining chili flakes, sesame seeds and scallions. Taste for salt and adjust as needed.
Enjoy hot or cold, tastes delicious with my kung pao brussels sprouts tossed in or on the side!