Clean thoroughly, de-stem, and thinly slice mushrooms.
Peel and julienne carrots, do the same with your zucchini
De-seed and thinly slice red bell peppers
Peel and slice yellow onion
Boil a pot of water and blanch spinach for a couple seconds. Drain and run under cold water immediately to stop cooking. Season with sesame oil and salt. Set aside.
Marinade
Mix soy sauce, sesame oil, black pepper, minced garlic, and sugar in a bowl. Use ⅓ of the marinade on your mushrooms.
Begin Cooking
Boil a large pot of water and add your noodles. Cook for about 7-8 minutes. Remove, rinse under cold water, and set aside. Use the remaining ⅔ of marinade on the cooked noodles.
Heat 1 tablespoon of oil in a hot skillet and sauté slice yellow onions until soft, about 3-4 minutes.
Add 1 tablespoon of oil in a skillet. Stir-fry carrots for about 2 minutes. Sprinkle on some salt. Remove from skillet and set aside.
Add 1 tablespoon of oil in the same skillet and cook the red bell peppers until soft, about 1-2 minutes. Remove from skillet and set aside.
Heat another tablespoon of oil in same skillet and sauté the zucchini until soft, about another minute. Sprinkle on salt. Remove from skillet and set aside.
Stir-fry marinated mushrooms last for 2-3 minutes until nicely caramelized. Remove from skillet and set aside.
Add more oil if necessary, stir-fry the marinated noodles for a couple seconds and remove from heat and move to a large bowl.
Egg
Beat eggs in a bowl with a fork or chopsticks and add salt and sesame oil.
Heat oil in a skillet, pour the egg mixture in and keep on low-medium heat. Cook each side for 2 minutes or until well-done. Remove from heat and cut into thin vertical slices.
Final Construction
Arrange stir-fried vegetables and mushrooms onto the noodles. Use chopsticks and mix everything throughly. Add a touch more sesame oil and white sesame seeds to top off.