In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes.
In a large bowl, mix the garlic, 1/2 Tbsp ginger, cilantro, and season with chili flakes. Pour the hot oil over top the garlic herb mix. Let sit 3-5 minutes, then whisk in the tamari, peanut butter, tahini, and honey.
Meanwhile, add 1/2 Tbsp ginger to the vegetable broth and simmer for 20-30 minutes.
Cook the noodles according to package directions, then drain. Toss the warm noodles with the oil and broth to taste. NOTE: you can use as much or as little of the broth/oil as desired.
Serve the noodles with green onion, cilantro, and peanuts.
