Boil your noodles until just al dente. Scoop out 2–3 tablespoons of noodle water before draining.
In a large mixing bowl, whisk together peanut butter, sesame paste, both soy sauces, garlic, ginger, sesame oil, vinegar, sugar, and the reserved noodle water. Stir until smooth and creamy.
Add the noodles to the bowl and toss until every strand is fully coated.
Serve warm or chilled. Garnish with scallions and sesame seeds if you’ve got them.
