Start the water to cook the noodles – follow package directions, omitting salt, and using a tablespoon of soy sauce in the cooking water instead.
Heat a tablespoon or so of olive oil in a large sauté pan, and add the broccoli and carrots, Stir fry for about minutes until tender crisp.
Put the peanut butter and honey in a small bowl.
Heat ½ cup of the chicken broth almost to boiling, and pour over the peanut butter and honey and stir until smooth and blended. This may take a minute, but it will come together.
Once it does, add the soy sauce, vinegar, lime juice, siracha, sesame oil, ginger and garlic, and stir together. Set aside.
When the noodles are done, add them to the pan with the broccoli and carrots, and combine.
Pour the sauce over the top, along with the sesame seeds, cilantro and about half of the scallions and half of the peanuts.
Stir everything together gently, and if you need to, add a bit more of the warmed chicken broth, until you have a pleasing consistency. You want the sauce to cling, but it should not be at all gummy or sticky.
Serve with the additional scallions and peanuts sprinkled over each serving.
Have some extra soy sauce and siracha available for people to add if they like.