1/2 cup chopped fresh or frozen veggies (sugar snap peas, broccoli, carrots, or snow peas work well)
Optional: hot chili paste and chopped green onions
Boil a large pot of water and add the noodles. Cook until tender. Drain.
In the meantime, heat the oil in a saucepan and sauté the ginger until aromatic. Add the garlic. Sauté for 1-2 minutes. Add the veggies (if you're using them) and cook until desired softness. Toss in the chicken broth, coconut milk, peanut butter, soy sauce, and honey and cook over medium heat until the peanut butter is fully warmed. Add the vinegar and stir. Add the noodles and toss until evenly coated.
Serve it up with the chili paste and green onions on the side for adults who'd like to add them.