2Heat oil in large skillet over medium-high heat. Add noodles and cook for 3-4 minutes, until softened. Remove from heat and set aside on paper towels. Drain excess liquid.
3In a small bowl, mix cold water and arrowroot flour until it is a liquidy paste.
4In a small saucepan, heat balsamic vinegar, date syrup and coconut aminos over medium heat (we add a dash of hot sauce too!) - bring to a simmer. Once simmering, stir continuously while pouring in the arrowroot flour and water mixture. Continue to cook and stir the sauce while simmering for a few minutes until sauce is thickened.
5Remove sauce from heat and pour over noodles. Top with sesame seeds, green onions, cilantro and egg (we recommend poaching the eggs, but over easy works well too!)