Glaze: In a small bowl mix hoisin, soy, orange juice, and ginger.
Parboil: Bring a large pot of water to a boil. Add carrots to soften them slightly, about 30 seconds. Remove from water and let sit until cool enough to handle.
Spiralize: Place fat end of carrot into the spiralizer, using the largest noodle cut size your spiralizer has. Spin spin spin away until you get about 3 inches from the bottom (too hard to get that last bit, don’t try!)
Cook: Heat sesame oil in a large saute pan or a wok over medium heat. Add carrot noodles and cook about 3 minutes, stirring and flipping it all about like the true chef you are. Add in the sauce mixture and continue to cook another 3 minutes or so minutes, stirring to blend everything together. Sprinkle with sesame seeds and serve hot!
No need to peel the carrots unless you feel like it. Just wash them well first.