Cook 1 pound wide rice noodles according to package instructions. Drain and set aside.

In a small bowl, whisk together 1/3 cup coconut aminos, 1 Tbsp fish sauce, 1 Tbsp sriracha (optional), and 2 tsp pure maple syrup. Set the sauce aside.

Heat 3 Tbsp avocado oil in a wok or large skillet over medium heat.

Add 4 cloves garlic (minced), 1 bunch broccolini (or 2 cups Chinese broccoli, chopped), and 2 large carrots (peeled and chopped). Sauté, stirring occasionally, until the vegetables begin to soften, about 3–5 minutes.

Add 1 medium zucchini (chopped) and continue cooking until the vegetables reach your desired doneness, about 2–3 more minutes.

While the vegetables cook, scramble 3 large eggs in a separate small skillet until set. Remove from heat and keep warm.

Add the cooked noodles to the wok, pour in the prepared sauce, and toss to combine. Spread the noodles in an even layer and cook, stirring occasionally, until the sauce reduces and the noodles begin to caramelize, about 8–10 minutes. Taste and add more fish sauce or coconut aminos if you want stronger seasoning.

Stir the scrambled eggs and 1 bunch chopped green onion into the noodles and heat through, about 1 minute.

Transfer to a serving platter and sprinkle with 1 Tbsp sesame seeds. Serve immediately.