Just be aware that my girls like stuff medium-spicy, adjust spices as you prefer.
1/2 cup vegetable or veggie-chicken-style broth
8 ounces noodles of your choice: Udon noodles, Buckwheat Soba noodles, thin vermicelli noodles or rice sticks (like for Pad Thai), plain ol' unseasoned Ramen noodles or whole wheat spaghetti!!
First cook the noodles according to package directions for whatever type of noodles you have.
Meanwhile, (or while noodles are cooking if you can do two things at once) combine broth, ginger, soy sauce, peanut butter, syrup, chili paste, lime juice and garlic in a small saucepan.
-- Lightly stir-fried veggies of your choice
-- coarsely chopped fresh spinich
-- fresh bean sprouts
-- toasted sesame seeds or almonds
-- chick peas/garbanzos
-- crispy cubes of tofu (see picture - we get these ready-made at the Asian Market. Flash-fried an even brown using a whole lot less oil than when I try it. Yum!)
Sometimes we do the stuff just "plain" and other times, we (well, mostly I) add LOTS of lightly sauteed veggies according to what's in the fridge that day - red pepper strips, carrots, green beans, bean sprouts, red onion and/or brocolli. When the girls cook, it's usually some pea pods, carrots and fried tofu cubes.