In a bowl, mix together coconut aminos, salt, sugar, fish sauce, and red pepper flakes. Set aside.
Heat a small frying pan with 1 tsp. sesame oil.
In a small bowl, scramble the egg. Pour into pan and spread it around like a thin crepe.
Cook egg 1 minute, then carefully flip and cook another 30 seconds. Remove from pan, then use scissors to cut into thin slices. Set aside.
Cut pork into thin slices. Sauté with 1 Tbsp. oil and a pinch of salt in a wok or large frying pan for 10-15 minutes or until no longer pink in center. Remove from wok/pan and set aside.
While pork is cooking, bring half a pot of water to a boil.
Add sweet potato noodles to the boiling water, stir, and cook 15-20 minutes, or until soft. Drain in a colander and rinse with cold water. Because the noodles are so long, you may want to cut the mass with scissors a few times.
Cut carrots into matchsticks and set aside.
Cut bell pepper, mushrooms and green onion into thin slices and set aside.
Heat the oil in a wok or large frying pan over medium heat.
Add carrots, bell pepper and mushrooms and cook until just beginning to soften.
Crush garlic over veggies in the wok.
Add pork, spinach, noodles and sauce. Mix well, cover and reduce heat to low. Cook another 3 minutes.
Serve finished japchae garnished with egg slices, green onion, toasted sesame seeds, and more red pepper flakes if desired.