Prepare the vegetables: Wash and dry the Chinese chives and green onions. Cut each into sections, 1-inch long and set aside in separate bowls. I separated the white part of the green onions as well.
To prepare the mung bean sprouts, remove the ends, then clean and rinse the sprouts with water, then drain out the water.
Prepare the sauce: Mix the soy sauce, dark soy sauce, vegan oyster sauce, and sugar in a bowl until well-combined.
Next, fill a pot (enough to cook 2 servings of noodles) of water to boil.
Add the noodles and use a pair of chopsticks or tongs to spread out the noodles. Turn off the heat, and let it sit in the water for a minute.
Sieve out the noodles to a large plate. Rub the noodles with a splash of oil and allow the noodles to dry and cool down.
Meanwhile, in a heated non-stick skillet with a teaspoon of oil, stir-fry mung bean sprouts for about 30 seconds. Turn off the heat and transfer the bean sprouts to a bowl.
Using the same skillet, add in more oil and sauté shallots and the white part of green onions over medium-low heat until the shallots turn translucent. Then, transfer the mixture to a bowl and set it aside.
Now, heat the skillet again and add about a tablespoon of oil. Add in the noodles and spread the noodles in one layer to cover the bottom of the pan.
Let the noodles cook for 1-2 minutes before flipping over.
Once you've flipped the noodles, add the cooked vegetables along with half of the sauce.
Using a pair of chopsticks toss the noodles to mix in the sauce [It helps to turn the heat to medium-low in this step to allow the moisture from the vegetables to slowly cook the noodles.]
Then, add the remaining sauce and continue to toss until well-combined.
Taste and season with more soy sauce if needed. If the noodles appear to be too dry, you may add some vegetable broth or water to cook the noodles further.
Finally, fold in the Chinese chives, green onions, and cook for another minute while tossing the noodles. Turn off the heat and garnish with sesame seeds. Serve warm.