Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce/tamari, rice vinegar, maple syrup, lime juice, sesame oil, and chili garlic sauce. Slowly whisk in the water or broth until the sauce is smooth and the desired consistency is achieved. Set aside.

Cook Noodles and Vegetables: Cook the ramen noodles according to package directions, discarding the high-sodium seasoning packet. If using hard vegetables (like carrots) or optional protein (like tofu), cook or sauté them separately until tender.

Wilt Greens (Optional): During the last minute of noodle cooking, add any quick-cooking vegetables like spinach or edamame to the boiling water to blanch.

Combine: Drain the noodles and vegetables, reserving about 1/4 cup of the starchy cooking water. Immediately transfer the hot noodles and cooked vegetables/protein to the bowl with the peanut sauce.

Toss and Serve: Toss the mixture vigorously until all ingredients are evenly coated in the sauce. If the sauce is too thick, add a small splash of the reserved cooking liquid until creamy. Serve immediately, garnished generously with sliced green onions, crushed peanuts, and sesame seeds.