Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water, and up to half the chili crisp, depending on how spicy you'd like the dish to be.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly tender and the water has cooked off. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Meanwhile, using your hands, carefully separate the noodles. To the pan, add the noodles, chopped bok choy leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be. Enjoy!