Cook noodles according to package, drain and wash with cold water and toss with a drizzle of sesame oil. Set aside.
In a large saucepan, heat both vegetable and sesame oil on medium heat. Once oil is hot add onions and sauté for 2-3 minutes. Reduce heat to low and add ginger and garlic. Sauté for 3 minutes. Increase heat to medium and add tahini, peanut butter, red chili flakes and miso paste. Mix well. Sauté 30 seconds. Add broth, water, rice wine vinegar and Sriracha and stir until well combined. Taste and add salt to taste if needed. Bring to a boil and them simmer for 15 minutes while covered.
In a small non-stick skillet add 1 tsp of vegetable oil, when hot add 1 tsp of miso paste and red bell peppers. Sauté for 2 minutes on medium high heat. Repeat with carrot ribbons.
In a large bowl, add 1 serving of noodles, pour broth over the noodles. Top with sliced vegetables, bean sprouts, scallions and black sesame seeds. You can also add more Sriracha or drizzle with toasted sesame seed oil on top. Enjoy while hot!