Chinese-Style Mock Duck With Noodles - cooking recipe

Ingredients

6 ounces noodles, I used dry udon, but spaghetti would work just fine
1 very long Chinese eggplant, sliced (or 2-3 of the shorter japanese eggplants)
1 zucchini, sliced
1 (10 ounce) can vegetarian duck
2 teaspoons fresh ginger, grated
1 garlic clove, grated
2 scallions, sliced
1/2 teaspoon red chili pepper flakes
1 tablespoon vegetable oil
1 teaspoon preserved black bean
Sauce
1/3 cup soy sauce
1 tablespoon oyster sauce (for vegetarians, use the mushroom \"oyster-style\" sauce, or omit)
1 teaspoon vinegar (I used red wine vinegar)
2 teaspoons sugar
1 tablespoon cornstarch
1/4 teaspoon sesame oil
water, enough to make 3/4 cup sauce

Preparation

Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute \"rest\" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
Rinse \"duck\" thoroughly. Dry with a paper towel and slice into bite-size pieces.
Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and \"duck\". Stir-fry for about three minutes, until vegetables start to soften.
Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
Add cooked noodles to the pan and stir to combine. Serve hot.