Cook your noodles according to the package directions.
Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms and eggplant become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce and remove the pan from the heat.
Toss noodles with peanut sauce and add the veggies.
Top with sesame seeds and crushed peanuts. Serve warm or cold.
Sub in whatever veggies you like.
Store extra peanut sauce in the fridge for up to a week.
Recipe by Love and Lemons at https://www.loveandlemons.com/easy-peanut-noodles/