Cure and Dehydrate — Slice the eggplant and champignons, sprinkle generously with salt, and rest for 20 minutes. You will see "beads" of moisture forming; pat these completely dry with a towel to ensure a proper sear rather than a steam.

Whisk the Emulsion — Combine the teriyaki, soy, rice vinegar, garlic, ginger, and honey. Whisk until the honey is fully incorporated and the liquid looks uniform and dark.

Establish the Moisture Barrier — Heat oil in a wok until a faint wispy smoke appears. Fry the eggplant until it achieves a deep golden-brown hue and a matte finish on the flesh side.

Glaze for Gloss — Pour the sauce over the eggplant and increase the heat. Simmer until the liquid reduces into a thick, syrupy consistency that coats the back of a spoon with a brilliant shimmer.

The Final Bind — Toss the pre-cooked noodles into the skillet. Stir-fry for 2 minutes until the noodles are fully saturated and the sauce has lost its liquid "pool" at the bottom of the pan.