Prepare the noodles according to the package instructions. Immediately after straining the liquid, rinse noodles well in cold water to halt cooking, strain again and set aside.

Add 1 tablespoon grapeseed oil and 1 teaspoon toasted sesame oil to a skillet over medium heat. Add the onions to skillet and cook until slightly softened but not browned, about 7 minutes, stirring occasionally. After softened, remove from pan into a separate dish.

Still over medium heat, add broccoli and vegetarian Peking duck to the skillet and cook for about 2-3 minutes, stirring occasionally. After a few minutes, add the garlic, ginger, and onions and stir-fry another minute. Make a well in the center of the skillet, add the noodles, and pour half the soy sauce and 1-2 tablespoons oil over the noodles. As the noodles cook, add vegan oyster sauce and a generous amount of freshly ground black pepper to the vegetables on the periphery of the pan. Allow the noodles to fry for a minute or so, and then gently stir them, add the rest of the soy sauce and optionally an additional 1-2 tablespoons oil to the noodles in the center and allow them to fry for another minute or so. Now, gently mix all ingredients and keep warm until you’re ready to serve.