Heat a lightly oiled chargrill pan over a high heat then cook the watermelon wedges for 1-2 mins on each side or until lightly charred.
Cook the noodles according to the instructions on the pack and transfer to a bowl. Add the rest of the ingredients, reserving a few peanuts and mint leaves to sprinkle on top. Pour over the seasoning and sauce sachets and mix well to coat all of the ingredients evenly.
Serve scattered with the reserved peanuts, mint leaves and sesame seeds.