In a wide, deep skillet or wok, heat toasted sesame oil over medium until hot. Scramble the eggs in a small bowl, then add all at once to the hot oil. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set. Slide the eggs onto a cutting board, then slice into bite-sized strips. Set aside.
Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.