Pantry Peanut Noodles

Since I am a health care worker and so is my spouse, we are both going out into the world during the pandemic.  I am trying to convert all that I do to a televideo or telephonic platform, and so may at some point be better able to isolate myself, but my spouse is an ICU doctor, and so he will be leaving the house for the foreseeable future.  In that light, we have reduced any and all other contact with the outside world.
Hence, recipes that focus on things you have on hand are particularly attractive at this point.  Thank goodness the weather is warming up and our herb garden is reviving itself.  Chives and mint abound, and so can be added to any recipe as appropriate.

To make it, boil up a pound of whatever noodles you have: rice noodles, spaghetti, ramen, soba, egg noodles — see this as a way to cook up something that has been lying around for some time.

While the noodles are cooking, make the dressing by whisking together ⅓ cup peanut butter with ¼ cup soy sauce and 3 tablespoons each toasted Asian sesame oil and rice vinegar (or some other mild vinegar — white wine vinegar, apple cider vinegar or lime juice all work nicely). Season this with a grated garlic clove and a grated inch-long piece of fresh ginger root, if you have it (or leave it out). Then, sweeten to taste with a tablespoon or so of brown sugar, honey or maple syrup.

 Eat soon after making them or several days later, warm or cold, they are very versatile that way.