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Marinate the soy curls in the beef-style broth.
Coat the soy curls in cornstarch or flour.
Heat vegetable oil in a large skillet and pan-fry the soy curls until crispy.
Remove the soy curls and set aside.
Cook the onion, cabbage, carrot, garlic, and ginger in the skillet.
Add the lo mein noodles and the fried soy curls.
Make a sauce with the reserved broth, soy sauce, hoisin sauce, dark soy sauce, brown sugar, rice wine vinegar, and white pepper.
Pour the sauce over the noodles and vegetables and toss everything together.
Serve with green onions and optional sesame oil.