Start by slicing your zucchini into noodles using a spiraliser. If you don't have one of those, use a peeler to peel off long strips. Put the noodles in a colander over a bowl and sprinkle the zucchini noodles with salt. Leave to sit for half an hour to allow the liquid to release.
Finely dice the onion and garlic. Chop the capsicum, carrots and beans into long thin strips.
In a bowl, whisk the eggs together until well combined. Heat 1 tbsp of sesame oil in a saucepan and pour in the whisked eggs. Cook over medium heat for 2-3 minutes before flipping. Once cooked, remove from the pan and cut into thin strips. Set aside.
In a bowl, combine all the satay sauce ingredients together and use a stick blender or other blender to mix until a smooth sauce. Set aside.
In a large saucepan or wok, heat the remaining tbsp of sesame oil and cook the onions and garlic until fragrant. Add in the carrots, capsicum and beans and sauté for 5 minutes. While it's cooking, take the zucchini noodles and squeeze as much water out of them as you can.Add them to the saucepan and cook for 2-3 minutes more.
Add in the satay sauce and cook for 2 minutes before taking off the heat and stirring through the omelette strips. Finely chop the coriander.Scoop into a serving dish and sprinkle with the chopped coriander and a tablespoon of sesame seeds.