-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!