Peanut Noodles

Cook the noodles according to the package instructions. Drain and rinse under cold water (this removes extra starch so the noodles don’t become gummy).

In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, maple syrup or honey, and water.

In a large skillet, heat the neutral oil over high heat. Add the vegetables and ½ teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.

Remove the heat. Add the cooked noodles, sauce, and the remaining ½ teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat until it becomes smooth and saucy.

Serve topped with torn fresh cilantro leaves, chopped peanuts, and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).