Heat a large fry pan over medium heat. Sauté zucchini noodles in sesame oil for 3-4 minutes. Remove from heat and set aside (draining any excess liquid).
Next prepare the sauce by mixing the coconut aminos, honey, balsamic vinegar, and hot sauce over medium heat.
In a small cup, mix the cornstarch and water into a paste.
Bring the sauce to a simmer and stir continuously while pouring the cornstarch paste into the sauce.
Keep sauce at a simmer and continually stir until sauce thickens, a few minutes.
Take the sauce off the heat and pour over noodles.
Optional: Top with sesame seeds, cilantro, green onions, and a poached egg.