1.For the recipe, use any noodles or pasta that you like. Ideally suitable are buckwheat or rice. I took the corn. Boil it as indicated on the package, but for a minute less. Do it in order to pasta not to boil later, when being shifted into sauce.
2.Peel the garlic and ginger. Finely chop ginger, and prepare a press for squeezing out for garlic. If it is not there, then chop it up finely.
3.Cut the zucchini at thin noodles. To do this, you can use the tools for zest (like mine) and grater or just cut at thin strips with a knife.
4.Also chop the small pieces of pepper.
5.Heat up the olive oil in a frying pan. Fry the garlic and ginger for a minute. Then add soy sauce and honey. Mix everything well.
6.Then add the peppers and fry them for 3-4 minutes, they will become softer and soaked with sauce. Then zucchini, take another minute for them and for the noodles. Stir well, sprinkle with fried sesame seeds and serve.
7.The taste is very interesting. Here there is a characteristic sharpness of ginger with garlic, honey glaze and soy flavor. A crunch of pepper with zucchini and very tender noodles. You definitely will like the dish itself and the simple steps of cooking.