Cook the noodles: Bring a large pot of salted water to a boil. Cook noodles according to package directions until just tender. Drain and rinse with cool water to stop the cooking. Toss with a little sesame oil or neutral oil to prevent sticking.

Make the peanut sauce: In a bowl, whisk peanut butter, soy sauce, lime juice, honey, sriracha, rice vinegar, ginger, and garlic. Add warm water a little at a time until the sauce is smooth and pourable. Taste and adjust: more lime for brightness, soy for salt, or honey for sweetness.

Prep the veggies: Slice and shred your vegetables so they’re ready to toss. Keep them fairly thin so they blend well with the noodles.

Cook the protein (if using): Tofu: Pat dry, then sear in a hot skillet with a splash of oil until golden on most sides. Season with a pinch of salt.

Shrimp: Sauté in oil 1–2 minutes per side until pink and opaque. Season lightly.

Chicken: Use leftover cooked chicken or quickly sauté thin slices until done.

Toss it all together: In a large bowl, combine noodles, half the peanut sauce, and most of the veggies. Toss until coated. Add protein, then the rest of the sauce as needed to coat everything without pooling.

Finish and serve: Top with cilantro, chopped peanuts, green onions, and sesame seeds. Serve with lime wedges. Enjoy warm or chilled.