Make a thin scrambled egg omelet. Heat a tablespoon of oil in your 12-inch cast iron skillet on medium high heat. Whisk the eggs with some salt and pepper in a separate bowl. Once the pan is hot, pour in the eggs making sure it's in a uniform layer and turn the heat down to low.
Once the bottom of the egg omelet is set, flip it over with a spatula. It's ok if your omelet tears! You'll be cutting it into strips after.
Once the omelet is done cooking, transfer it to a cutting board and cut it into thin strips. Set it aside.
In the same cast iron skillet, add another tablespoon of oil and sauté the shallots. When the shallots soften, throw in the anchovies and break it up with your wooden spoon.
Add the pork and garlic into the pan with the shallots and anchovies. Season with salt and pepper. Cook the meat until it is no longer pink.
Add the kelp noodles (I cut the noodles with scissors) and chicken broth into the pan. Season everything in the pan with the coconut aminos and vinegar. Cover the pan and cook for about 5 minutes to soften the kelp noodles.
Once the noodles are soft, add in the broccoli slaw and shredded carrots. Mix well. Then, throw in the baby spinach and add additional salt and pepper and fry everything until the leaves are wilted.
At the very end, toss in the slices of egg omelet. Voila!