Cook the noodles according to the package instructions, usually around 4-6 minutes. Drain and set aside.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft.

Add 3 cloves of minced garlic and 1-inch grated ginger, cooking for an additional 1-2 minutes.

Introduce the julienned carrot and thinly sliced red bell pepper, cooking for about 5 minutes until softened.

Pour in 4 cups of vegetable broth and bring to a gentle boil. Then reduce the heat and let it simmer for 5 minutes.

Stir in 1 cup of coconut milk and 3 tablespoons of peanut butter, mixing until creamy.

Add 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 1 teaspoon of sesame oil. Season with salt and pepper.

Fold the cooked noodles into the soup, allowing to heat through on low for a couple of minutes.

Ladle the soup into bowls and garnish with fresh cilantro or green onions and optional crushed peanuts or sesame seeds.