Step 1

Toss the noodles, carrots, and green onions together in a large bowl, separating the noodles as much as you can.

Step 2

Combine the peanut butter, soy sauce, vinegar, lemon juice, water, hot sauce, and ginger in a blender or food processor and puree until smooth. Taste and add extra Sriracha, if you feel like it’s not hot enough for your taste.

Step 3

Toss the noodles in the dressing and set them in the fridge to chill until you’re ready to serve.

Step 4

Heat the sesame oil in a large pan on medium heat. Add the mushrooms and salt, and cook, stirring frequently, until they soften, about 5-7 minutes. You may need to add a little bit of extra oil by the teaspoon, if things get dry. Transfer to a plate with a clean dish towel or napkin on it, so any extra oil can drain off.

Step 5

Divide the noodle mixture between 4 bowls. Top with the mushrooms, sprinkle on the sesame seeds, and serve.