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Toast the sesame seeds in a dry frying pan over a medium heat, stirring and tossing frequently until lightly golden and fragrant.
Transfer the toasted sesame seeds to a dinner plate and allow to cool, then grind in a mortar and pestle or blitz in a high-powered blender until finely ground but before a sticky, crumbly paste has formed.
Combine the Japanese mayo, rice vinegar, light soy sauce, maple syrup, and sesame oil in a bowl or measuring cup and whisk to combine.
Add the ground sesame seeds and stir to combine.
Cook noodles according to packet directions, drain and rinse in cold water, then set aside.
Prepare the zucchini, beans, broccolini and spring onions and toss in a mixing bowl with the olive oil and a pinch of salt, then sauté in a frying pan over a medium heat, turning often until brown all over. You may need to do this in batches to prevent overcrowding.
Cook the Brussels sprouts until soft, or keep them raw - whatever you prefer.
Place the cooked noodles in a bowl with half the toasted sesame seed dressing and the Brussels sprouts. Use your hands or a fork to combine, then transfer to serving bowls.
Top with warm veg, drizzle with the remaining dressing, then top with eggs, and crispy shallots or chilli flakes – or both.