Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. In a bowl, whisk together the tahini, soy-miso sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a large, high-sided pan, heat the sautéed aromatics on medium-high until hot. Add the sliced mushrooms and cabbage and carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Using your hands, carefully separate the noodles. To the pan, carefully add the noodles and sauce; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds. Enjoy!