Soak shiitake and wood ear mushrooms in cold water for 2 hours or overnight.

Soak sweet potato noodles in hot water for 30 minutes.

Drain mushrooms and noodles.

Squeeze water from shiitake mushrooms and slice thickly.

Tear wood ear mushrooms into pieces.

Cut king oyster mushrooms into 1/4-inch planks and then 1/4-inch slices.

Halve onion, remove root end, and slice with the grain.

Cut bell peppers into 1/4-inch slices.

Grate carrots on a mandoline using the 1/4-inch coarse-toothed blade.

Cut chives into 2-inch lengths.

Keep all vegetables in separate piles.

Bring a large saucepan of water to a boil.

Heat 3 tablespoons of grapeseed oil in a large skillet over medium-high heat.

Add king oyster mushrooms, onions, and 1/2 teaspoon of salt and cook, stirring, until softened, for 3 to 5 minutes. Remove from the pan.

Add 2 more tablespoons of grapeseed oil to the pan, and then the yellow and orange peppers and 1/4 teaspoon of the salt. Cook, stirring, until softened, about 4 minutes. Remove from the pan.

Add 1 more tablespoon of grapeseed oil to the pan, and then the red peppers, carrots, and 1/4 teaspoon of the salt, and cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan.

Add 1 more tablespoon of grapeseed oil to the pan, and then the shiitake and wood ear mushrooms and 1/4 teaspoon of the salt. Cook, stirring, until softened, for 3 to 4 minutes. Remove from the pan.

Add 3 more tablespoons of grapeseed oil to the pan, and then the chives and 1/2 teaspoon of the salt. Cook, stirring, until limp, about 2 minutes. Remove from the pan.

Add the noodles to the boiling water and boil until they turn clear and soften, about 3 minutes. Drain.

Heat 2 teaspoons of the grapeseed oil in a medium nonstick skillet over medium heat.

Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board.

Add the remaining 2 teaspoons grapeseed oil to the pan and put over medium-high heat.

Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board.

Fold each egg pancake into thirds and slice into very thin strips.

Toss the hot noodles with sesame oil in a large mixing bowl.

Drizzle in the soy sauce and toss, coating the noodles well.

Scatter in the garlic and mix well.

Add all the vegetables and mix to integrate.

Sprinkle in the scallions, honey, and sesame seeds and toss well.

Transfer to a serving bowl and scatter the egg slices on top.