In a medium bowl, whisk together light sodium soy sauce, honey, brown sugar, and toasted sesame oil until fully combined and smooth.

Bring a large pot of water to a boil, adding sweet potato glass noodles and cooking for 10-15 minutes or until they are just tender but still chewy. Drain and rinse under cold water.

In a nonstick skillet, pour in the beaten eggs to create a thin layer. Cook for about 2 minutes until the edges lift, then flip and cook for another minute. Cool and slice into strips.

In the same skillet, heat a splash of oil over medium-high heat, season your protein with salt and pepper, and sear for 4-5 minutes until browned. Set aside.

Return the skillet to heat, add a bit more oil, and cook julienned carrots and chopped onions for about 3 minutes. Then add mushrooms and baby spinach, cooking until tender.

Pour the sauce into the skillet with the vegetables, then toss in the cooked noodles. Cook for 2-3 minutes until everything is heated through and well mixed.

Transfer the japchae to a serving dish, garnish with sliced egg crepe and sprinkle toasted sesame seeds on top.