Step 1

Cook the spirzalized zucchini, shredded carrots, and red cabbage in about 1 1/2 cups of water until the vegetables have softened (but still have a little bit of crunch to them).

Step 2

While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size.

Step 3

Microwave the udon noodles according to directions.

Step 4

Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms.

Step 5

Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook.

Step 6

Top each bowl with an egg and sriracha. Serve and enjoy!