Sesame Peanut Noodles with Zucchini and Sweet Potato

0 Bring a large pot of salted water to a boil.
1 While water boils, make sauce by whisking together ginger, sesame oil, rice vinegar, soy sauce, peanut butter, miso paste and brown sugar. Set aside.
2 Add pasta to boiling water and boil until tender. In the last minute of cooking, add sweet potato noodles so that both the pasta and sweet potatoes finish cooking together. (Sweet potato noodles only need to boil for 1 minute.)
3 When pasta is finished boiling, remove 1/2 cup of cooking water and add it to sauce.
4 Drain pasta and sweet potato noodles.
5 Toss pasta, sweet potato noodles and raw zucchini noodles in prepared sauce. At this point you can refrigerate the noodles for up to 3 days.
6 Serve noodles warm or chilled, sprinkled with sesame seeds and peanuts. Garnish with cilantro sprigs.