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Cook the clear sweet potato noodles according to package instructions.
In a large skillet or wok, heat 1 tbsp of oil over medium heat.
Add the sliced onion, red bell pepper, zucchini, carrots, shiitake mushrooms, bok choy, and kale/spinach. Sauté until vegetables are tender.
In a small bowl, whisk together the sauce ingredients: coconut aminos, soy sauce, minced garlic, maple syrup, and toasted sesame oil.
Add the cooked noodles and sauce to the vegetable mixture. Toss to combine and heat through.
Garnish with chopped green onions and sesame seeds.