Heat a tablespoon of oil in a large pan or wok over medium heat.

Add sliced bell peppers, green beans, and any other desired vegetables, and stir-fry for 5-7 minutes until they are tender.

Add the cooked noodles to the pan and stir to combine.

Add black bean sauce and soy sauce to the pan, stirring well to coat the noodles and vegetables evenly.

In a separate small pan, heat a bit of oil over medium heat and fry the eggs until the whites are set but the yolks are still runny, about 4 minutes.

Peel the carrots into ribbons using a vegetable peeler.

Divide the noodles and vegetables between two bowls, top each with a fried egg, and garnish with carrot ribbons, sliced scallions, red chili slices, and black sesame seeds.

Serve immediately.

Cook the noodles according to the package instructions, then drain and set aside.