Bring a large pot of salted water to a rolling boil and add your noodles, cooking them until just barely tender.

Drain completely and toss with a light coating of oil to prevent sticking.

Dice your vegetables, protein, and garlic into uniform, bite-sized pieces and arrange them on a plate near your cooking surface.

Place your flat-top griddle or skillet over high heat and let it get smoking hot, about 2 to 3 minutes.

Add half the butter to the griddle and immediately place your diced protein on the hot surface, letting it sear undisturbed for 30 seconds per side.

Push the cooked protein to the outer edge of the griddle and add remaining butter to the center.

Add your harder vegetables first (carrots, broccoli) and let them char for 2 minutes before adding softer ones like zucchini and onion.

Push all cooked items to the sides and crack both eggs directly onto the center of the hot griddle.

Break the yolks and let them set for 10 seconds, then scramble them constantly until cooked through, which takes about 1 minute.

Sprinkle minced garlic and ginger over the eggs and let them sizzle for 15 seconds.

Push all ingredients together into the center of the griddle and toss constantly for 30 seconds to combine.

Pour your prepared noodles onto the griddle in an even layer and let them sit undisturbed for 30 seconds to develop char.

Drizzle the sauce mixture (soy sauce, sesame oil, and mirin combined) over the noodles and chop constantly with your spatula for 2 to 3 minutes.

Taste the noodles and adjust seasoning with salt and pepper as needed.

Transfer to serving plates immediately and garnish with sliced green onions and sesame seeds.