In a large soup pot, add Fettuccine (12 ounce), Vegetable Broth (4 1/2 cup), Carrot (1), Red Bell Pepper (1), Scallion (4), and Garlic (4 clove).
Add Peanut Butter (2 tablespoon), Fresh Ginger (2 tablespoon), Tomato Paste (2 tablespoon), Brown Sugar (1 tablespoon), Hoisin Sauce (1 tablespoon), Soy Sauce (1 tablespoon), Vegan Worcestershire Sauce (1 tablespoon), Apple Cider Vinegar (1 tablespoon), Rice Vinegar (2 teaspoon), Fresh Lemongrass Paste (2 teaspoon), Fresh Ground Chili Paste (1/2 teaspoon), and Ground Turmeric (1/2 teaspoon).
Cover the pot and bring to a boil over high heat. The noodles won't be all the way submerged, and that's okay.
Stir to combine and push the noodles down a bit. Reduce to a simmer and allow to cook over medium-low for about 10-15 minutes. Be sure to uncover and stir it every few minutes.
After this time, the noodles should be al dente. Uncover and allow to cook for another few minutes, stirring occasionally, until there's only about 1/2 inch of sauce on the bottom. Remove from heat and stir in Lime (1/2).
Serve hot and garnished with a liberal amount of Peanuts (to taste) and Fresh Cilantro (to taste).