Peanuty-lime noodles

Every so often I get a craving for these peanuty-lime noodles for lunch. They're pretty easy to whip-up for the next day while making dinner, and it's pretty different from my usual lunch fare.

Make the noodles according to the directions on the package. I prefer making this recipe with asian noodles, but I've also made it with spaghetti noodles. Drain the noodles and run under cold water.

Meanwhile, make the sauce. You can make it in the bowl you're going to serve the noodles in, or I make it in the airtight glass tupperware-esque container that I'm going to bring for my lunch. Either way, in goes:
- A few Tbsp of peanut butter
- Juice of 1-2 limes
- 1-2 Tbsp of soy sauce
Stir the sauce until well-blended and then a taste. Add more peanut/lime/soy if you'd like. If you've got it and if you want it, you can also add:
- Sriracha
- Garlic (fresh or powder)
- Ginger (fresh or powder)
- Lime zest
- 1-2 Tbsp rice vinegar
- A little sesame oil
- Sugar
- Salt
- Black pepper
- Peanuts
Get the sauce tasting how you'd like it, then stir in the noodles until the noodles are coated with the sauce.

These noodles are also quite good for dinner topped with shrimp. For the shrimp, heat a frying pan over med-high heat. Toss the shrimp in the pan and give it a shake to get the shrimp in a single layer. Squeeze some lime and grind some pepper on top. Once the shrimp start to get opaque on the edges (1-2 minutes), take the pan off the heat and flip the shrimp over. Return the pan to the heat for another 1-2 minutes to cook the shrimp through. Once they are opaque, they're done. Place the shrimp on top of the pasta and voila - dinner!

Another good variation is to serve the noodles on a bed of greens. You could even layer greens then noodles then shrimp if you're feeling fancy.