Bring a large pot of salted water to a boil. Wash and dry produce. 

Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallion greens; cut scallion whites into 1-inch pieces.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 5-7 minutes. Drain and set aside.

While noodles cook, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, scallion whites, carrots, and edamame. Season with salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. 

Turn off heat; stir in drained noodles, stir-fry sauce, and ¼ cup water (½ cup for 4 servings). Toss until everything is evenly coated. Taste and season with salt and pepper.

While veggies cook, place spicy mayo in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. 

Divide lo mein between shallow bowls and drizzle with spicy mayo. Top with wonton strips, scallion greens, and as much sesame seeds as you like. Serve.