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Preheat oven to 400°. Line a large baking sheet with parchment.
Make glaze: Combine all glaze ingredients in a small sauce pan. Place over medium heat, whisk to combine, and bring to a simmer. Cook until thickened slightly, 3 to 4 minutes.
Make meatballs: In a large bowl, combine chicken, panko, green onions, garlic, ginger, egg, soy sauce, and sesame oil. Roll mixture into 18 meatballs and place on prepared baking sheet.
Brush meatballs with glaze and bake 15 minutes. Remove meatballs from oven and set to broil. Brush meatballs with remaining sauce and broil 1 to 2 minutes more.
Meanwhile, make peanut noodles: In a medium sauce pan of boiling water, briefly cook fresh noodles until al dente, 2 to 3 minutes. Drain immediately, rinse with cold water, and set aside. If using dried pasta, cook until al dente according to package instructions, then drain.
Make peanut noodle sauce: In a large bowl, whisk to combine peanut butter, soy sauce, vinegar, honey, oil, lime juice, Sriracha, and garlic and whisk until smooth. If sauce needs thinning, add warm water a tablespoon at a time until desired consistency is reached.
Add peppers, carrots, green onions, cilantro, and prepared noodles to bowl with sauce and toss to coat. Serve noodles topped with meatballs, and garnish with sesame seeds and green onions.