Dry toast the sesame seeds in a small frying pan over medium-high heat for 2 to 3 minutes. Stir frequently to prevent them from burning. Using a mortar and pestle or a spice grinder, grind to a coarse powder and set aside in a small bowl.
To the ground sesame seeds, add the scallions, garlic, soy sauce, vinegar, chili oil (make sure you mix the chili oil so you get both the oil and flakes) and sesame oil and mix together.
Cook the noodles. Fresh wonton noodles will take under a minute, but follow cooking instructions if you are using dried noodles. Don't overcook your noodles! Set aside.
In a large skillet or wok over medium-high heat, add the oil, and cook the scallions until translucent and turning golden along the edges; about 6 minutes. If using raw meat, add now and cook until done.
Add the vegetables you are using and cook until wilted but not mushy. How long this step will take depends on the type of vegetables.
Stir in the stir fry sauce and and the protein you are using; simmer for 1 to 2 minutes. Gently mix in the noodles to coat with the sauce and cook for another minute or 2 to heat them through.
Garnish as you wish.
Depending on the chili oil or Sichuan flavoring you use, you may need to balance your sauce with a little sweetness in the form of sugar or honey.
Vegetable ideas: use one kind or a mix of bok choy or other favorite greens, cabbage, red pepper (capsicum), mushrooms, corn.
Shortcut: grocery store prepared cabbage slaw
If you are using meat of some kind, any ground meat or leftovers will work here. If you are using raw meat, add to the skillet after the onions are cooked.
Noodles options: fresh Chinese egg noodles (wonton noodles), ramen noodles dried or fresh, mai fun (dried rice noodles if you want to go gluten-free). If you are using instant ramen, discard the seasoning packet(!).
Protein ideas: These Sichuan noodles work well as a vegetarian or vegan meal by swapping out paneer or firm tofu for meat.