Bring a large pot of salted water to a rolling boil. Add your chosen noodles and cook according to package directions until al dente. Reserve about ½ cup of the starchy noodle water before draining.

While the noodles cook, in a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and chili garlic sauce until smooth.

Gradually add the reserved hot noodle water to the peanut sauce, whisking until the sauce reaches a smooth, pourable consistency.

Drain the cooked noodles and transfer them to the bowl with the peanut sauce. Toss to coat the noodles evenly.

Squeeze fresh lime juice over the noodles and toss again.

If using, gently fold in cooked protein or steamed vegetables.

Divide the noodles among serving bowls and garnish with chopped peanuts, green onions, cilantro, and sesame seeds. Serve immediately.