Cook noodles according to the package instructions, set aside, and toss with a little oil so that the noodles don’t stick together.
Whisk together the soy sauce, rice wine vinegar, sesame oil, mirin, garlic, ginger and salt in a small bowl. Set aside
Have all your vegetables prepared and ready to go, by placing them in the order you will add them to the pan or wok.
Place your pan or wok over high heat until it’s smoking lightly. Add 1 tbsp of avocado oil to coat the wok, and add the broccoli. Stir-fry for about a minute, or until the broccoli begins to turn bright green.
Add the carrots and stir-fry for 30 seconds, and then add the summer squash. Push the veggies to the outside on the pan, and add 1 tbsp oil to the center, scramble the eggs in the center of the pan.
Add the cooked noodles and zucchini noodles, and toss to combine with the veggies.
After the noodles are warmed up (about 30 seconds to 1 minute), add your sauce. Toss to combine and then push the noodles to the outside and add the cornstarch + water mixture to the center and stir until the sauce thickens.
Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
Garnish with the green parts of the scallions.