• Combine the sauce ingredients—4 tablespoons soy sauce, 1 tablespoon maple syrup, 2 teaspoons grated garlic, 1 teaspoon sesame oil—in a small bowl.
• Cook Noodles: In a large sauté pan or frying pan with high sides, bring about 6 cups of water to a boil, and cook the noodles until completely translucent and soft, about 6 to 8 minutes. Turn off heat. Using tongs, remove noodles to a colander leaving the water in the sauté pan. Rinse noodles under cold running tap water. Tap strainer to full drain noodles. Transfer to a large mixing bowl and mix noodles with 1 teaspoon sesame oil.
• Blanch Carrots and Spinach: Place spinach in colander. Bring water back to boil. When water boils, add julienned carrots and blanch until tender, about 2 minutes.
• Drain carrots into colander over spinach. Rinse with coldest water from tap. Remove carrots bowl with noodles. Squeeze spinach with your hands to remove as much water as possible then put in mixing bowl with noodles and carrots.
• Sauté Onions, Green Onions, Mushrooms, and Cabbage: Wipe out sauté pan if necessary. Heat 1 tablespoon cooking oil over medium heat. Add onions and green onions and stir fry until the onions are translucent about 2 minutes. Transfer to the bowl with the noodles.
• Drizzle the pan with another 1 tablespoon cooking oil. Add the mushrooms and cook until cooked through, about 3 minutes. Transfer to the bowl with the noodles.
• Drizzle the pan with another 1 tablespoon cooking oil. Add the shredded cabbage and stir fry until just cooked through, about 3 minutes. Do not overcook. Cabbage tastes best when slightly crisp. Transfer cooked cabbage to the bowl with the noodles.
• Pour Seasoning Sauce over noodles and vegetables, Mix to combine. You can use tongs, but hands are actually the best "tool" to really evenly distribute all the vegetables and sauce. Taste and adjust with additional soy sauce if needed.
• Garnish with roasted sesame seeds.

Optional Egg Garnish

• Lightly beat egg until smooth. Heat a lightly oiled skillet over medium low heat. Pour egg and spread into a thin layer by tilting the skillet and/or spreading with a spoon. Cook each side briefly. Do not brown the egg. Roll it and thinly slice.