Add the peanut butter, sriracha, soy sauce, lemon juice and 6 tablespoons of water to a pan and warm through.
While this is warming, grate a large carrot and finely chop 3 spring onions.
Add the carrot to the pan and stir to coat well, then add the noodles, another 3 tablespoons of water and mix well.
Cook for another couple of minutes to heat through at a fairly high heat.
Serve in a bowl, topped with spring onions, cashews and sesame seeds.
Enjoy!
Notes
Here are some other vegetables you could add to this fast noodle dish.
Bell pepper (red, orange, yellow or green) - finely shredded
Corn - tinned or frozen
Kale - finely shredded
Red onion - finely sliced (it will still have a bit of crunch)
Spinach - just through a handful straight in
Spring greens (spring cabbage) - finely shredded
This recipe makes enough noodles for two people, but the straight-to-wok noodles come with two sachets of noodles, so you could half the recipe if you're making it for yourself and don't want to store leftovers.If you want to take it to work, you could make it ahead, remove it from the pan to cool, then pop it in the fridge to take to work the next day.It could be eaten cold, or if you have a microwave at work, you could heat it.Alternatively, you could take it to work in a food flask which will keep it warm until lunchtime.