Mun Wong, owner of Alice & Friends Vegan Kitchen in Chicago, and Chef Ruby Thor gave us this delicious plant-based adaptation of a prized family recipe. Over two hundred people attended their demo hosted by Veggie Fest Presents! on February 23, 2019, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
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.