In a medium-sized frying pan, heat 1 tsp sesame oil over med-high heat. Add each of the veggies (zucchini, carrots, mushrooms, cabbage and bean sprouts) and 1 tsp soy sauce one at a time, cooking for 2-3 min until softened. For instance, you will stir fry the zucchini for a couple minutes, then place separately in a small bowl and continue these steps with all veggies listed until each is cooked.
Meanwhile, mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat 2-3 tbsp olive oil in a large frying pan over med-high heat.
Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate. Toss in Bang Bang sauce until well-coated.
Deglaze large frying pan, then add 1 tbsp olive oil and 1 tsp sesame oil. Add garlic and saute for 10 seconds over med-high heat. Add noodles, remaining soy sauce (should be a couple tbsp), sriracha, and water, stir frying for 5-7 min until noodles are softened. Divide evenly noodles among bowls.
Add 1 tbsp olive oil to the large frying pan and fry the 4 eggs over med-low heat, carefully ensuring that they don't overcook. When yolk is still mildly runny, remove from heat and place on top of noodles.
Add about 1/4 cup veggies (or about a handful) to each bowl, including kimchi and green onions. Sprinkle with sesame seeds and serve with sriracha. Enjoy!