Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al-dente, about 3-5 minutes.
Drain, then coat with few drops of toasted sesame oil to prevent the noodles from sticking together and set aside.
Heat a wok over high heat and add the vegetable oil + remaining sesame oil.
When the wok is smoking, add the garlic and stir-fry until fragrant.
Add the mushrooms and cook until staring to brown, about one to two minutes. Season the mushrooms with Chinese five-spice powder. Stir-fry for one minute more.
Now add the capsicum and stir-fry for 2-3 minutes until semi-cooked (you can add a few tablespoons of water to help create some steam to cook the capsicum if necessary).
Toss in the cooked egg noodles, season with the light soy sauce, pepper and salt.
Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.