Spicy Peanut Noodle Stir-Fry (15-Minute Wonder)

1.Cook the noodles according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.

2.While the noodles cook, prepare the sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey/maple syrup, grated ginger, minced garlic, and sriracha. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.

3.Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil.

4.Add the sliced red bell pepper, carrots, and broccoli florets to the hot pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

5.Add the white parts of the green onions to the vegetables and cook for 30 seconds more.

6.Reduce the heat to low. Add the cooked and drained noodles to the skillet along with the prepared peanut sauce. Toss everything quickly and thoroughly until the noodles and vegetables are evenly coated in the sauce.

7.Remove from heat immediately. Taste and adjust seasoning if necessary (add more sriracha for heat or a splash of water if too thick).

8.Serve the stir-fry immediately, garnished generously with the green parts of the green onions, fresh cilantro, and chopped roasted peanuts.