-Mince 2 garlic cloves.
-Mince and peel 2 TBS fresh ginger.
-Heat 1 TBS peanut oil or coconut oil in small skillet over medium heat.
-Add the garlic and ginger and sauté for 1 minute.
-Transfer to large bowl.
-Add the following ingredients:
4 TBS toasted sesame oil
3 TBS tamari or soy sauce
4 TBS cider or rice vinegar
2 TBS sugar or honey
1 TBS (or more) hot chili oil
1 tsp sea salt
-Place 1 pound fresh Chinese egg noodles or fresh angel hair pasta in a sieve over the sink.
-Separate noodles with fingers and shake to remove excess starch.
-Cook in large pot of boiling salted water until just tender, stirring occasionally.
-Drain and rinse under cold water until cool.
-Drain thoroughly and transfer to bowl with sauce.
-Grate 4 carrots and 3 small summer squash.
-Add carrots and squash and then toss to coat noodles.
-Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
-Coarsely chop ½ cup roasted peanuts.
-Chop up some cilantro, lemon basil or basil.
-Stir peanuts and chopped herbs into the pasta and toss again.
-Serve at room temperature, tastes great the next day too!