In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.

Stir in egg noodles and soy sauce mixture, and gently toss to combine.