Combine ground beef, potato starch, and pinch of salt in a bowl. Mix well and let marinate for 10 minutes.

Combine soy sauce, Shaoxing wine, sugar, and doubanjiang in a small bowl. Mix well.

Combine all the ingredients and 1/4 cup water for the peanut sauce in a bowl. Stir to mix well until it forms a smooth sauce. Set aside.

Heat oil in a large skillet (or a wok) over medium high heat until hot. Add garlic, ginger, and green onion. Stir a few times until fragrant.

Add Beef. Cook and chop with spatula, to separate the ground beef into small chunks. When the surface turns white, add the soy sauce mixture. Stir and cook until the beef is just cooked through. Add sesame seeds and stir a few times to mix well. Transfer everything to a plate.

Your skillet should have a thin later of oil. If not, add a teaspoon oil. Add half of the squash noodles and a pinch of salt. Cook and stir until it turns soft, or desired doneness. Transfer to a plate. Cook the rest squash by the same method.

To serve, place some summer squash noodles and sliced carrot into each serving bowl. Top with ground beef, sliced vegetables, and egg (if using). Garnish with green onion.

Serve warm or cold with peanut sauce.