Step 1

Combine the ginger, garlic, peanut butter, sesame oil, rice vinegar, brown sugar and soy sauce with an immersion blender, food processor, or blender. Blend until smooth.

Step 2

Soak/cook noodles according to directions on package.

Step 3

Spiralize or finely slice carrots and zucchini. Slice red pepper into thin strips.

Step 4

Heat one tablespoon of vegetable oil in a large (ideally 14 inch) skillet or wok.

Step 5

Add the eggs and cook, breaking up the egg into small pieces. Transfer egg to a plate.

Step 6

Heat the other tablespoon of vegetable oil in the wok. Add the vegetables and stir-fry until soft, about 5 minutes.

Step 7

Add the noodles, eggs and about 1/2 – 2/3 of sauce and stir until combined and heated through.

Step 8

Transfer to bowls. Drizzle with extra sauce and add garnishes if desired.