Bring a large pot of salted water to a boil and cook noodles according to package instructions.

Drain and rinse briefly under warm water to prevent sticking. Set aside.

Expert Tip: Slightly undercook the noodles—they’ll finish cooking when tossed with the sauce.

In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using.

Slowly add warm water, whisking until the sauce is smooth and pourable. The consistency should be thick but able to coat noodles easily.

Taste and adjust:

More lime for brightness

More honey for sweetness

More soy sauce for salt

Heat oil in a large wok or skillet over medium-high heat.

Add garlic and ginger and sauté for 30 seconds until fragrant.

Add vegetables and stir fry for 3–5 minutes, until crisp-tender. You want them vibrant and slightly crunchy, not soft.

If adding protein, stir it in now and heat through.

Lower heat to medium.

Add cooked noodles to the pan, followed by the peanut sauce. Toss gently with tongs until noodles and vegetables are evenly coated.

Cook for 1–2 minutes, just until everything is warmed through and glossy.

Remove from heat and garnish with chopped peanuts, green onions, cilantro, and sesame seeds if desired.

Serve immediately while hot.