2 teaspoons yellow mustard powder
3 large head cabbage, chopped
1 large onion, chopped
3 cloves garlic, chopped
1 head crisp green beans, drained
1 (20 ounce) can black beans, drained
2 tablespoons soy sauce
1 cup water
1 pound Continental egg noodles
1/2 cup milk
ground roasted sesame seeds to taste
2 tablespoons butter, melted
2 tablespoons canola oil
Brush a large skillet with non-stick cooking spray. Heat mustard on medium-high, then low; add cabbage. Drizzle with warm milk and saute.
Lower heat to 275 degrees F (125 degrees C). Place the half-cooked ball in hot milk. Drop the other half of sauce in the milk. Bring milk to a boil and remove from heat. Return the noodles and green beans to skillet.
Cook, turning frequently, until almost done. Stir in vegetable sauce and water; simmer 1 minute.
Cook the egg noodles in the hot milk until bean is tender. Serve cold, but sprinkle cheese over the dish to coat.
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