Cut 1 medium or 2 smaller onions in half, then slice both halves. Peel and mince 2 T. fresh ginger.
Grate 1 summer squash, then sprinkle with salt and mix with half of the ginger.
Trim 3 carrots then slice thinly lengthwise. Cut the slices in half if they are too wide or long.
Trim 1/2 lb. snap peas. Cut them in two or three pieces each.
Remove the stems from 1 bunch of kale, then wash the leaves and chop them roughly.
Cook 12 oz. of Chinese style noodles or spaghetti in salted water until just tender. You can also use pre-cooked noodles. Drain and rinse then drizzle with 1/2 t. of sesame oil.
In a bowl, mix together 3 T. tonkatsu sauce, 2 T. worchestchire sauce, 1/2 T. soy sauce, and 1/2 T. mirin. (Alternately mix 2 T. ketchup, 3 T. worchestire, 3 T. soy sauce, and2 T. mirin or sherry).
Heat 3 T. peanut oil in a wok. Add the onion and the ginger and cook on high heat until they are soft and beginning to brown. Add the carrots, kale, and a pinch of salt and cook until tender.
Add the noodles and the snap peas together, stir frying until the peas are bright green. Pour the sauce over the noodles and cook until they are nicely coated.
Serve topped with a spoonful of the squash/ginger mixture.