Whisk the white vinegar, coconut aminos, ketchup, maple syrup, garlic, cayenne pepper, and red pepper flakes in a small bowl to make the sauce. Set aside.

Melt 2 Tablespoons of sesame oil or butter in a skillet. Spiralize zucchini and cook the zucchini noodles for 2 minutes with a small pinch of sea salt. Don't overcook! They will soften a little more when they drain after cooking. After cooking the zoodles for a couple minutes, set aside in a strainer to drain their water while you cook the rest of the meal.

Melt another few Tablespoons of sesame oil and butter in the skillet and add the mushrooms, garlic, and bell pepper.

Add a pinch of sea salt and cook over medium heat for 2 minutes.

Add the green onions and carrots and cook another few minutes.

Add the eggs and stir continuously until the eggs are cooked through.

Add the sauce, warm through, and then add the cooked/drained zucchini noodles (I like to even give them a gentle squeeze to get some of the water out.) Simmer for a minute and then serve garnished with chopped nuts and scallions.