Cook black bean pasta according to package directions.

Drain the cooked pasta and set aside.

Separate seeds from tamarind paste and discard.

Heat sesame and olive oils in a medium saucepan or skillet over medium heat.

Add diced garlic, ginger, and chopped green onions to the skillet.

Cook for 5 minutes, stirring frequently, until fragrant and softened.

Add the cooked black bean pasta to the skillet and blend thoroughly with the aromatics.

Add tamarind paste, honey, peanut butter, rice vinegar, fish sauce, soy sauce, and hot sauce to the skillet.

Blend all ingredients thoroughly to coat the pasta.

In a separate bowl, whisk cornstarch with 2 tablespoons of water until smooth to create a slurry.

Pour the cornstarch slurry into the sauce mixture in the skillet.

Continue boiling the sauce until it thickens, stirring constantly.

Whisk egg whites in a separate bowl until slightly frothy.

Gently fold the egg whites into the pasta mixture and blend thoroughly until cooked.

Serve immediately with lime wedges and chopped fresh cilantro as desired.