INGREDIENTS
1 cup
water
5
shiitake mushrooms
1 1/2 Tbsps
garlic
1 Tbsp
hopped ginger
1/4 cup
green onions
1 large
onion
1/4
cabbage
1 large
zucchini
4
to 5 baby portobello mushrooms
2 Tbsps
cooking oil
1/3 cup
black bean paste
1 Tbsp
unrefined sugar
2 Tbsps
vegetarian oyster sauce
1 Tbsp
cornstarch
1 serving
pepper
3 ozs
udon noodles
1 serving
cucumbers