Removes ends of both the zuchinni and squash. Use a veggie spiralizer to create noodles from both. Put noodles in a medium-large bowl.

If your spiralizer can handle it, do the same for the large carrot. If not, you can use a peeler to create long strips, peeling ribbons away from your body into the bowl. Repeat for each carrot if you have multiple.

The bell pepper is a tricky one. I started by using my hand held peeler to skin the outside of the pepper. (These strips will be much smaller than the carrot and squash noodles) Alternatively, you can slice your peppers with a knife into long slim pieces to be added to your noodle bowl. Once finished, set bowl aside.

Slice onions (whites only) and sautey with oil on medium low heat until tender. Add ginger and saute for 1-2 minutes. Reduce to a low simmer and add peanut butter, vinegar, water, pepper flakes, sugar, and soy sauce.

Add sauce to noodles (add more or less depending on personal preference), toss noodles to combine, and top with crushed peanuts.