Put a saucepan of water on to boil. Add in 2 t. of salt. Prepare a bowl full of ice and cold water for blanching.
Heat a nonstick skillet on medium-high heat. Drizzle 1 t. of oil onto the pan. Beat two eggs and pour in. Cook eggs on one side for 1-3 minutes, then flip for 30 seconds. Then remove from heat, fold in half, and set aside.
Blanch spinach for 10 seconds in the boiling water. submerge in the ice water to stop cooking. Do not remove spinach water.
Cut up egg, peppers, carrots, onion, mushroom and zucchini into small julienne slices.
Add 1 t. oil to the medium skillet used for the egg and return to medium-high heat. Saute the onion for 4-5 minutes, until mostly translucent. Remove and set aside with the egg.
Add 1 t. oil to the same medium skillet and return to medium-high heat. Saute peppers for 2-4 minutes. Remove from skillet.
Add 1 t. oil to the same medium skillet and return to medium-high heat. Saute carrots for 4-5 minutes. Remove from skillet.
Add 1 t. oil to the same medium skillet and return to medium-high heat. Saute mushrooms for 1-3 minutes. Remove from skillet.
Bring spinach water back up to a boil on medium-high heat on the stove. Cook noodles for 6-10 minutes. Drain and set aside.
Whisk together soy sauce, honey, oil and pepper and ½ over the noodles and let them soak the sauce up.
Add in vegetables with tongs or clean hands, and then finish the noodles with the rest of the sauce and sesame seeds for garnish.
#enJOY warm or room temperature.