First, start by heating your oil over medium heat in a skillet. Add in your onions, zucchini, and cabbage and stir fry for a couple of minutes.

Next, create a well in the center of your skillet and add the black bean paste. Gently, stir fry the black bean paste for about 2 minutes. Then, add your garlic and ginger and stir fry everything together.

Now, add your water, veggie bouillon paste, vegetarian oyster sauce, cornstarch slurry, salt, and sugar.

Cook the mixture for another 5 minutes until it thickens on a low medium heat.

Cook your noodles according to package instructions. (I used yakisoba for this recipe).

Pour your black bean sauce mixture over your noodles, and serve with fresh cucumbers and daikon radish for garnish.