For Noodle Salad:
1. Using a mandolin on the thin sliced setting, julienne the zucchini and carrot into thin noodle-like ribbons. If you don't have a mandolin you can use a vegetable peeler to slice the vegetables into long ribbons.
2. Place the zucchini and carrot in a colander, sprinkle a bit of salt on top, and let them sit while you make the sauce.
For Peanut Sauce:
1. In a medium-heat pan, saute the garlic and cayenne pepper in the oil, 3-4 minutes.
2. Turn to medium-low heat, add the oyster sauce and sesame oil. Stir to combine. Remove from heat then stir in the soy sauce and peanut butter. Let the sauce cool down then pour over the zucchini, carrots and chickpeas.