Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Combine the sliced cabbage and sliced peppers in a bowl. Roughly chop the noodles. In a separate bowl, combine the sesame oil, black bean sauce, and vinegar. 

In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the sliced cabbage and peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

Meanwhile, add the chopped noodles to the same pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Set aside to drain at least 2 minutes to remove any excess water. 

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the drained noodles (carefully, as the oil may splatter) and spread into an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned and crispy. Turn off the heat. Add the soy sauce; stir and scrape up any browned noodles until thoroughly coated (some noodles may stick to the pan). Serve the finished noodles topped with the cooked vegetables and seasoned eggs. Enjoy!