In a large sauté pan, heat 2 teaspoons olive oil over medium-high heat for 2 minutes. Sauté the mushrooms for 3 minutes with sesame oil. Add the bok choy and butter and continue to sauté for another minute. Add the snap peas and scallions and toss. Season with salt and pepper and continue to sauté for 2 more minutes to wilt the scallions. Pull off heat and reserve. Bring 2,5 liters of cold, salted water to boil. Add the noodles, stir, and let boil for 8 minutes, or until the noodles are al dente or the noodles will overcook while being held for plating. Strain the noodles in a colander and allow to drain and cool for a few minutes. Toss the noodles in a large mixing bowl with the remaining 1 tablespoon of olive oil. Add the cooked vegetables and reserve for plating.