In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.