Using a Julienne peeler or Zoodle machine, make noodles from the Carrot (4) and Zucchini (4). Set aside with the Bean Sprouts (7 ounce), Edamame (1/2 cup) and whatever else you are making.
Heat the Olive Oil (2 tablespoon) in a saute pan over medium-high heat. Cook the Garlic (3 clove) and half of the Fresh Ginger (2 inch)
Toss in the vegetables. Season with Salt and Pepper (to taste). Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
For the sauce, mix Low-Sodium Soy Sauce (1/4 cup), Creamy Natural Peanut Butter (2 tablespoon), Water (3 tablespoon), Crushed Red Pepper Flakes (1 pinch), Sesame Oil (1/4 teaspoon) and remaining ginger together. Transfer half of the sauce to a bowl to use later.
Toss the sauce with the noodles. Add more if you want it more saucy.
Once everything is tossed and the sauce is melty/creamy, garnish with Sesame Seeds (to taste), Scallion (to taste), Peanuts (to taste), and Fresh Cilantro (to taste).