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Make sure you have all your ingredients ready to go before you start.
Combine sauce ingredients and mix well. Set aside.
Put a wok or large fry pan on high heat. Add ½ the oil, then add ½ the ginger, ½ the garlic, ½ the spring onion, ½ the coriander stalk and ½ the mushrooms. Cook, moving around the wok for 1-2 minutes until mushrooms have softened. Move to one side of the wok.
Add ½ the egg mix, allow to set, chop with your spatula or wooden spoon into bite sized pieces and mix with mushroom mix.
Add ½ the carrot and ½ the cabbage. If things are looking too dry or your wok is getting too hot add a little water. Cook for 1 minute then add ½ the noodles and ½ the zucchini.
Add ½ the sauce and toss to combine and heat through. If too dry add a little extra water.
Divide between two bowls. Repeat above steps with your remaining ingredients.
Garnish each bowl with the bean shoots, coriander leaves, chilli and peanuts. Cut remaining ½ of lime in quarters. Serve each bowl with a wedge of lime.