Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, combine the peanut butter spread, soy glaze, 1/2 cup of water (or 1 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. If desired, remove the tough strings from the snow peas.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Use the same pan to start the stir-fry.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms, cabbage and carrots, snow peas, and chopped garlic; 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 the bowl of cooked pork 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 stir-fry topped with the fried eggs. Garnish with the sesame seeds. Enjoy!