In a bowl, soak soy curls in nearly boiling water for 10 minutes. Drain and pat dry. I use my salad spinner to remove the liquid from them.
Cook noodles according to packet directions, drain and rinse in cold water. Set aside.
Prepare the sauce by combining soy sauces, oyster flavored sauce, fishless sauce, vinegar, sugar, and water. Mix well to dissolve sugar.
In a large skillet/wok over high heat add 1 Tbsp of oil. Add garlic, cook 15 seconds. Add soy curls and stirfry until slightly browned approximately 3 to 4 minutes. Add Chinese broccoli stems and continue to stirfry another 3 to 4 minutes; adding 1-2 Tbsp water then covering to steam veggies for 1 minute. Remove cover and add broccoli leaves, stirfry until just wilted approximately 2 minutes. Lower heat to medium. Push everything to sides of skillet, add JUSTEGG and scramble. Once the JUSTEGG is cooked combine mixture and remove from skillet. Wipe skillet clean.
Return skillet to high heat with 2 Tbsp oil. Add noodles, toss then add sauce to coat noodles. Continue to cook Noodles and sauce until sauce begins to caramelize onto noodles, approximately 2 to 3 minutes. Return soy curl and vegetable mixture to skillet and toss to combine. Serve immediately.