This is one of my favorite meals to make when I'm on a budget but still craving something a little different. It is my take on some of the peanut sauce dishes I've had in Thai restaurants. This meal can be made vegetarian, but it is also great with sliced, grilled chicken or shrimp on top.
For this recipe, I really recommend using regular, creamy peanut butter. So-called "natural" peanut butter does not work well with this recipe, as it will yield a very thick, paste-like sauce.
For the veggies, I like to use a mix of broccoli, snow peas, baby corn, carrots, and water chestnuts. You can use any blend that you like, though.
If you can afford pricier ramen, I recommend Korean Shin Ramyun for this recipe. No matter which ramen brand you use, you will discard the seasoning packet. Shin Ramyun, however, includes a dried veggie packet that adds a little something special to this dish.

Ingredients:
1 package of Shin Ramyun (or your favorite ramen brand)
⅓ cup creamy peanut butter
⅓ cup hot water
2 Tbsp soy sauce
2 Tbsp lemon juice
1 tsp sugar
1 tsp garlic powder
cayenne pepper, to taste
1 package frozen Asian veggies
1-2 tsp oil (wok, olive, or canola is fine)
grilled chicken or shrimp (optional)
garnish: cilantro sprig, lime wedge, and/or unsalted, crushed peanuts

Directions:
Bring a small saucepan of water to a boil. Discarding the seasoning packet, add the ramen noodles to the pot and cook to desired tenderness. If you are using Shin Ramyun, add the dried veggie packet while the noodles are cooking. Strain the cooked noodles (do not rinse) and set aside.
In a small, microwaveable mixing bowl, whisk together the peanut butter, hot water, soy sauce, lemon juice, sugar, garlic powder, and cayenne pepper. Microwave for just 30 seconds. Whisk the ingredients again to ensure they are evenly blended. Microwave another 15-30 seconds again, if necessary, but if you used hot water, it should only need to be microwaved the first time.
Take your frozen veggies and sauté them in a frying pan with 1-2 tsp oil - for a healthier option, steam the veggies, instead. You may choose to season the veggies with a little black or cayenne pepper - I do not recommend salting them, though, as the peanut sauce already has enough sodium by way of the soy sauce.

Assemble:
In a large dinner bowl, combine the cooked noodles, veggies and peanut sauce with a wooden spoon or chopsticks. Add chicken or shrimp, if desired. Garnish with a sprig of cilantro, a lime wedge squeezed over the noodles, and/or unsalted, crushed peanuts.
 This dish is best served right away. If you let it sit for very long, the sauce will start to thicken, making it difficult to eat - so enjoy it when its nice and piping hot!