Take cooked noodles to a large mixing bowl and toss them with cornstarch.
Heat 3-4 cups of vegetable oil in a frying pan over medium-high heat. Once the oil is hot, deep fry the noodles in 2-3 batches until they are crispy.
Drain the fried noodles on a plate lined with paper tissues. Crush them slightly and set them aside.
Dry roast blanched almonds and walnut over medium heat until they are lightly browned.
Heat butter in a pan over medium heat.
Once the butter is melted, add sugar and water to the pan.
Cook until the sugar caramelizes and becomes golden brown in color, stirring frequently.
Add honey and mix well.
Add the crispy noodles, roasted nuts, white sesame seeds, and black sesame seeds to the pan and gently toss to coat the noodles with the sauce. Switch off the flame.
Transfer the noodles to the serving plates. Serve them hot with scoops of vanilla ice cream.
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