This is for those times when you don't want your zucchini noodles to taste like diet noodles. The key is really cooking the noodles down in the sauce. The noodles become the vehicle for the fatty flavor of the peanut-sesame sauce. It's a beautiful thing.
Another key: some brightness in the form of lime, ginger, and cilantro. You don't want to feel like you're eating straight peanut butter (save that for eating straight peanut butter).
Spiralize 4 zucchinis on the largest setting. Slice 1/3 of a cabbage into 1/4-inch ribbons. Add cabbage and zucchini in wok with 1 tablespoon of olive oil. Saute on high uncovered for 3 minutes until fragrant. Turn stove to low and cover for 5 minutes, to sweat out the veggies.
In the meantime, make peanut sauce and the veggies you don't want to overcook. Mix 2 heaping tablespoons of peanut butter, 1 tablespoon of sesame oil, 1 1/2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chopped ginger. Chop two bell peppers and spiralize one carrot. Add veggies and peanut mixture to the veggies. You'll have to break up the peanut butter. Resist the urge to water it down because there's plenty of water in the wok. You don't want the sauce too watery.
Simmer, uncovered, for 5 minutes. Add juice of 1 lime, cilantro, and toasted peanuts before serving.