Rinse the tofu noodles under running water and drain in a sieve.

Heat 1 tbsp sesame oil in a pan over medium-low heat and stir-fry the mushrooms until slightly softened.

Add the tofu noodles to the pan and stir-fry evenly with the mushrooms.

Add 1 tbsp soy sauce and mix well. Taste and adjust with an additional 0.7 tbsp soy sauce if needed.

Create a space in the center of the pan and crack the egg into it. Cover the pan and cook until the egg is fully set or scramble it as desired.

Sprinkle seaweed flakes and sesame seeds on top.