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Sauce: Mix three tablespoons of peanut butter (or tahini/almond butter for allergies) with lime juice, soy sauce, sesame oil, hoisin, Sriracha, and agave syrup. Shake or whisk until smooth and creamy.
Assembly: Drain the noodles and combine with the vegetables in the pan. Pour the sauce over and toss generously to coat.
Serving Suggestions:
Serve hot or cold, topped with roasted cashews, thinly sliced scallions, fresh red chilies, or cilantro. The dish keeps well refrigerated, making it perfect for leftovers. Robin, a fan of this dish, especially enjoys it hot, but it’s equally delicious when served cold, adding to its versatility.