Prep everything: grate 2 cups carrots; thinly slice the red and green bell peppers; shred 2 cups red cabbage; chop 1/4 cup peanuts and 1/4 cup green onion; zest and juice 1 lime for the sauce; cut the other lime into wedges for serving; mince 1 garlic clove.

Make the peanut sauce: in a bowl whisk together 3 tablespoons natural creamy peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon hoisin sauce, the zested and juiced lime, minced garlic, 1 tablespoon maple syrup, 1/4 teaspoon red chili flakes, and 1/2 teaspoon ground ginger until smooth. Set aside.

Cook the 8 ounces ramen noodles according to the package directions. Drain them well and pat dry with paper towels or a clean kitchen towel.

Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until shimmering.

Add the drained noodles to the hot pan, spread them into an even layer, and cook about 8 minutes, tossing or turning occasionally, until the noodles are crispy and slightly browned. Transfer the crispy noodles to a plate and set aside.

In the same pan, add the grated carrots, sliced bell peppers, and shredded cabbage. Cook, stirring occasionally, about 4 minutes or until the vegetables are softened but still slightly crisp.

Return the crispy noodles to the pan, pour the prepared peanut sauce over everything, and toss gently for 1–2 minutes just until the sauce coats and the noodles and vegetables are warmed through. Remove from heat.

Serve immediately, topped with the chopped peanuts, chopped green onion, and 2 tablespoons sesame seeds, and offer lime wedges alongside.