In a small bowl, whisk together the soy sauce, honey, sesame oil, ginger and sriracha and set aside.

Cook the noodles according to package directions, until al dente. Drain and set aside.

Heat the oil in a large skillet over medium heat. Once hot, add the garlic and once it's fragrant, add the pepper, carrot and mushrooms. Cook, stirring occasionally, until veggies have begun to soften, about 3-4 minutes.

Stir in the snow peas and top with the spinach. Stir and cook until the spinach wilts, about 2-3 minutes.

Add the cooked noodles and the sauce to the skillet and toss everything together. Garnish with seame seeds, if you'd like.