1 cup wheat or noodles of choice
1 tablespoon vegetable oil
¼ cup thinly slice onions
4 broccoli florets
¼ cup shredded cabbage
¼ cup shredded carrots
1 teaspoon black sauce
1 tablespoon mushroom seasoning
Handful bean sprouts
2 teaspoons sesame oil
Pinch of black pepper
To make this gluten-free, use rice noodles and replace black bean sauce with wheat-free tamari sauce.
Prepare noodles as instructed on package. Drain, set aside.
Heat a wok, add oil. Add onion, sauté for few minutes, add broccoli when the onion starts to turn brown, sauté until slightly tender. Add cabbage and carrots, sauté until the vegetables are slightly cooked.
Stir in prepared noodles, add black sauce and mushroom seasoning. Continue to sauté until the noodles are hot. Add bean sprouts, black pepper, and sesame oil, sauté for another 30 seconds.