In a small bowl, whisk together the soy sauce, sesame oil, ginger, honey, and red pepper flakes.

Heat the olive oil in a large wok or skillet over medium high heat. Once oil is shimmering, add the garlic, snow peas, bell pepper, carrot noodles, and zucchini noodles. Cook for about 5 minutes or until vegetables are crisp tender. Add the spinach and cook until wilted, about 3 minutes.

Once you add the spinach, create the arrowroot slurry: stir together the arrowroot powder with 2 tablespoon of water.

Once the spinach is about wilted, add the soy sauce mixture and the arrowroot slurry and toss well to combine until sauce is thickened, about 1-2 minutes. Divide the lo mein into bowls and garnish with sesame seeds.