Cook noodles according to packet instructions. Drain and rinse with cold water until cool. Set aside to drain.
In a large frying pan add 1 tsp of vegetable oil and heat on a medium-high heat. Add in the onion and fry, stirring often, for 2 minutes until slightly softened.
Add in the rest of the vegetable oil followed by the garlic, ginger, mushrooms, carrot and red pepper. Season with a pinch of salt. Turn up the heat and fry for around 4 minutes until the vegetables are just cooked and any water from the mushrooms has evaporated.
Add in the spinach and fry for another minute until just wilted.
Tip the vegetables into a large bowl and set aside.
Meanwhile put the pan back on the heat and add a little more oil, if necessary. Tip in the beaten egg and let cook as a thin omelette. Fry until just cooked on both sides. Place on a chopping board, and once cooled slightly, cut the egg into 1cm(0.5inch) ribbons.
Into the bowl of vegetables add in the noodles, soy sauce, sugar and sesame oil. Stir to combine.
Transfer to a plate and top with the egg ribbons, a sprinkle of sesame seeds and the spring onion. Enjoy!
