Make your peanut sauce: Add peanut butter, coconut milk, sesame oil, tamari, miso paste, cayenne flakes, and lime juice to a bowl. Whisk with fork to combine until smooth.
Preheat oven to 200C/400F. Cut squash into small bite sized pieces discarding the tough skin. (If using a kabocha squash you do not have to peel the skins, as they are soft and edible). Arrange onto a parchment lined baking tray and bake for 15 minutes, or until softened. Soak rice noodles in warm water for 10 minutes.* In a saucepan bring water to boil, add rice noodle and cook for approx. 5 minutes, or until al-dente. Strain, and reserve noodle water.
Spiralize zucchini into noodle shape. (Or grate, or chop into thin bite sized pieces). Toss zucchini into a saucepan and sauté on medium heat for 5 minutes, or until warm and just cooked. (Optional to add splashes water, or 2 tsp neutral oil if needed to stop veg from sticking).
Add edamame and bok choy to saucepan. Stir until bok choy is wilted, approx. 1-2 minutes. Add the cooked squash, noodles and peanut sauce. Mix to combine. (Optional to add splashes of reserved noodle water to thin if sauce is too thick). Serve in bowls topped with chopped peanuts, green onion and fresh basil.
*Soaking the rice noodles in warm water for 10 minutes helps remove the starch, and stops them from sticking when cooked. Squash will cook faster when you cut into smaller pieces. Optimal is 1-2 inches in diameter for quick cooking. Line baking tray with parchment paper to ensure no sticking.This recipe will keep in fridge for 3-5 days.