Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.

Chop the broccoli into small florets. Once the water is boiling, add the broccoli along with the ramen noodles and edamame. Let everything cook together for about 2 minutes, ensuring the ramen stays slightly chewy and the broccoli becomes tender. Drain the pot using a colander, rinse the ingredients under cold water to prevent further cooking, and gently shake off excess moisture.

In a separate bowl or liquid measuring cup, combine the peanut butter, soy sauce, rice vinegar, sriracha, honey, and 1 tablespoon of water. Whisk thoroughly—it may look thick at first, but continue stirring until smooth. If needed, gradually add more water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Taste and adjust with extra soy sauce, vinegar, sriracha, or honey to suit your preference.

Transfer the drained noodles and vegetables to a large mixing bowl. Pour the prepared peanut sauce over them and toss well until everything is evenly coated. If you prefer a saucier dish, add more of the peanut sauce. If the noodles seem too thick or sticky, mix in a small splash of water until you reach the desired consistency. Serve in bowls and garnish with your favorite toppings.