Crush or mince garlic.
Peel several inches of fresh ginger. I find the easiest way to peel ginger, by far, is using a spoon! Grate ginger using a rasp or other small grater.
In a small bowl, mix together vegetable broth (or chicken broth, if you don't need it to be vegetarian), peanut butter, soy sauce, brown sugar, rice vinegar, sesame oil, sriracha (or crushed chillies or cayenne), crushed garlic and grated ginger. Whisk well to combine.
Meanwhile, cook noodles according to the directions on the package. Note that for asian style noodles the cooking time will probably only be 1-3 minutes. For spaghetti it will be longer. Drain, toss with about 1 tablespoon of oil to stop them from sticking, and set aside.
Chop whatever vegetables you want to use into bite-sized pieces. If you plan to use meat, it's best to have it cut into bite-sized pieces and pre-cooked. This recipe comes together quickly.
Heat a wok or very large frying pan over medium-high heat. Add 2 tablespoons of oil. Start stir-frying vegetables, beginning with the firmest ones.
I started with the onions and carrots. After a few minutes I added the broccoli and mushrooms. I like vegetables still crunchy, so for me this step doesn't take super long - probably just 5-10 minutes total. Cook them to suit your taste.
Add pre-cooked noodles and sauce. Toss well to combine.
Serve hot. Enjoy! :)