While zucchini is drying, spray a skillet with olive oil spray, add beaten eggs and red pepper flakes and stir to scramble over medium heat. Remove the eggs from the skillet and set aside.
Add olive oil to the same skillet and return to stove. Add carrots, cabbage and garlic. Saute over medium high heat for 5 minutes or until vegetables are still crunchy and a bit under-cooked.
In a medium bowl combine sugar, Bragg Liquid Aminos, sriracha sauce and ginger. Whisk until well combined. Pour mixture over the vegetables in the skillet.
Add the dried zoodles to the skillet and toss gently to coat. Saute for 2-3 minutes, then add eggs, green onions and cilantro tothe skillet. Toss to combine all ingredients.