Cover 1 oz soy curls with boiling water. Soak 10 minutes. Drain water and squeeze soy curls to remove water.
For the sauce xix together half cup vegetable stock, 1 Tablespoon Vegetarian Oyster Sauce, 1 Tablespoon Hoisin Sauce, 1/2 Tablespoon Raw Sugar, 1/2 Tablespoon Dark Soy Sauce and 1 teaspoon Sesame Oil. Mix the sauce ingredients and set aside.
If required boil the noodles for 1 minute. Drain and set aside.
Blanch the broccoli for 90 seconds or until tender. Immediately place into ice water to cool. After cooling remove from water and allow to dry.
Preheat your pan on a burner set to medium heat. Add one and a half tablespoons of peanut oil to the pan, swirl then add the noodles. Cook until the bottom gets crispy.
Use a plate to carefully flip the noodles then return to the pan. Add 1/2 Tablespoon oil and cook until this side gets crispy. Remove from pan and add to your serving plate.
If your pan is dry add 1/2 Tablespoons of peanut oil to your pan. Add the ginger and garlic. After about 30 seconds you should start to smell ginger and garlic. At this time add the sauce.
When the sauce starts to boil add the soy curls and the water cornstarch mixture. Mix it up to thicken the sauce and add the broccoli. After the broccoli is warm turn off the heat and add this to the top of the noodles.