Cook, or soak and the noodles according to the package directions.
In a bowl, combine chili, sesame seeds, ginger, garlic, scallions and peanuts.
Bring sesame oil and olive oil to medium high heat and drizzle over the bowl with the scallions.
Add the peanut butter, honey, coconut aminos, rice vinegar, garlic, and ginger. Whisk until well combined. Add water to thin it out and salt and pepper, to taste. Sea moss is optional here.
Peel and cut the kohlrabi into matchsticks. And bring pickling liquid to a boil and pour over matchstick kohlrabi — set aside.
Whisk eggs with S&P - Make 3 thin egg pancakes with the eggs mixture, stack the pancakes, roll and slice into ribbons.
In a wok, pour the sauce over the hot noodles. Toss to coat. Add the pickled kohlrabi.
Optional: top each serving with 1 sliced green onion, chopped peanuts, an “egg nest” and ½ teaspoon of sesame seeds.