Boil water for the noodles. Cook according to package directions, being careful not to overcook. Rinse the noodles and toss with a touch of toasted sesame oil and set aside.
Meanwhile, pre-heat a large pan on medium heat while you chop the 2 cups broccoli florets (cut into small bite-sized pieces). Add them to the pan along with the 2 tsp. toasted sesame oil and ¼ cup water, stir and cover. Let cook while you peel and thinly slice the 1 large carrot. Add the carrot to the pan and season the vegetables with the ¼ tsp. each pepper and garlic powder.
Cook the vegetables uncovered, until tender (stirring periodically) while you whisk together the Sauce Ingredients (6 tbsp. Sprouts peanut butter, 5 tbsp. + 1 tsp. full-fat coconut milk, 2 tbsp. agave nectar, 2 tbsp. rice vinegar, 2 to 3 tsp. chili garlic sauce (spicy heat), 4 tsp. soy sauce, 2 to 3 tsp. grated fresh ginger to taste, ½ tsp. garlic powder).
Toss the cooked noodles with the sauce and vegetables.
Serve and top with 2 tsp. sesame seeds, 2 tbsp. chopped fresh cilantro, 1 tbsp. chopped fresh mint, and optional red chili flakes.