Takeout-Style Noodles

Bring a medium saucepan of salted water to a boil for the noodles. Add just 2 tsp ginger, sesame oil, tamari, rice vinegar, peanut butter, just 1 tbsp chile garlic sauce, and 2 tbsp hot water to a medium bowl. Whisk the sesame ginger sauce until combined. (4-serving meal: use 4 tsp ginger, 2 tbsp chile garlic sauce, 4 tbsp hot water) TIP: Save any remaining ginger for your own use. Add more chile garlic sauce if you prefer.

Once the water is boiling, add fresh ramen noodles and cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add carrot and snow peas and cook until peas are bright green and crisp-tender, 2 to 3 minutes. Add cooked ramen noodles, sesame ginger sauce, and a pinch of salt to the skillet and toss until well coated, another 2 to 3 minutes. (4-serving meal: use 2 tsp vegetable oil) TIP: Crisp-tender means the vegetables will still have some crunch.

Divide the takeout-style noodles with snow peas and sesame ginger sauce between bowls. Top with radish, crispy onions, and peanuts. Dig in!