1 (12 ounce) package Chinese natto noodles
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon brown sugar
2 1/2 teaspoons vegetable oil
1 onion, sliced thinly
5 cubes chicken bouillon
2 eggs
1 (16 ounce) can garbanzo beans, drained
1 tablespoon olive oil
Place Chinese natto noodles, vegetable oil, soy sauce, brown sugar, vegetable oil and onion in a large bowl. Stir to coat. Cover, and refrigerate at least 12 hours.
Ninety minutes before serving, reserve marinade. Heat 1/3 cup vegetable oil in a medium skillet over medium heat. Saute onion and garlic for just a minute or so, then add Korean sausage and stir in the 3 cups water.