In a mixing bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of brown sugar, and 1 teaspoon of toasted sesame oil. Whisk until the sugar dissolves.

Bring a large pot of water to a boil and add 8 ounces of sweet potato glass noodles. Cook according to package instructions (10-15 minutes), then drain and rinse under cold water.

Heat a nonstick skillet over medium heat, add a splash of cooking oil, and pour in 2 beaten eggs. Cook for 1-2 minutes until set, then flip and cook for another minute. Transfer to a cutting board and slice into thin strips.

In the same skillet, increase the heat and add 4 ounces of beef or pork. Sear for 3-4 minutes until browned. Remove and set aside.

Add more oil if necessary; sauté the sliced carrots for 2 minutes. Add 1 sliced yellow onion and 4 ounces of mushrooms. Stir-fry for 3 minutes, then add 2 cups of baby spinach until wilted.

Pour the prepared sauce over the vegetables; allow to bubble for 1-2 minutes. Add the cooked noodles and seared meat back into the skillet and toss for 3-4 minutes.

Serve warm, garnished with toasted sesame seeds if desired.