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).
While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size.
Microwave the udon noodles according to directions.
Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms.
Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook.
Top each bowl with an egg and sriracha. Serve and enjoy!