Wisk the coconut aminos, honey, sesame oil, ginger, and siracha in a bowl and set aside.
Warm a tablespoon of sesame oil in a large skillet over medium heat, add the spirilized zucchini with a small pinch of sea salt, and cook for 2 minutes (Don't overcook! They will get really soggy!). Put the cooked zucchini noodles in a strainer to drain the extra liquid while you cook the rest of the veggies.
While the zucchini noodles drain, warm the rest of the sesame oil in your skillet over medium heat, and add the mushrooms and garlic with a small pinch of sea salt. Cook over medium heat for a few minutes.
Add the broccoli, carrot, green onions, and the prepared sauce and cook for 4-5 minutes over medium heat. This leaves the veggies with a little "bite" to them - if you prefer them softer you can go longer.
Add the cooked zucchini noodles (I usually give them a gentle squeeze in the strainer to be sure the extra liquid is out) to the skillet with the rest of the veggies and stir to combine. Warm through and sea salt/pepper to your taste. Garnish as you wish!