In a large sauté pan or wok, on medium heat, heat the olive oil and sesame oil.
Add the onions and sauté for a few minutes until they become translucent.
Add the garlic, peppers, ginger and chilies; cook for at an additional 3 to 4 minutes.
Add the cabbage and cook until slightly wilted; approximately 2 to 3 minutes.
While the cabbage is cooking, prepare the noodles according to the directions on the package.
Once the cabbage is done, add the hoisin sauce, Worcestershire sauce, soy sauce, and peanut butter; stir well to coat all of the vegetables.
Add the noodles and black pepper to the pan along with the green onions; toss to coat all the noodles.
Fry the noodles for 2 minutes.
Add the peanuts and green onions; cook for 2 more minutes.
Plate and top with fresh green onions.
Add sesame seeds, if desired.