In a mixing bowl, whisk together the soy sauce, honey, brown sugar, and toasted sesame oil until smooth. Set aside.

Bring a pot of water to a boil, add glass noodles, and cook for 10-15 minutes until tender. Drain and rinse with cold water.

In a nonstick skillet, heat the beaten eggs over medium heat, swirling to create a thin layer. Cook for 1-2 minutes, then slice into strips.

In the same skillet, add cooking oil and sear the beef or pork for about 4-5 minutes until browned, then remove and set aside.

Sauté the julienned carrots for 2 minutes; add onions and mushrooms, cooking for another 3 minutes. Stir in spinach and green onions for 2 more minutes.

Lower the heat and pour the sauce into the pan, heating until bubbling. Add noodles and meat, tossing for 2-3 minutes until well combined.

Serve the stir fry, garnishing with sesame seeds if desired.