12 ounces noodles
1/3 cup vegan buttery spread
1 small onion, chopped
8 ounces button mushrooms, sliced
1/2 medium cabbage, cored and shredded
garlic powder, to taste
salt, to taste
soy sauce, to taste
red pepper flakes, to taste
1. Cook noodles according to package directions. Drain and rinse when done. In deep pot, melt buttery spread and sauté onion.
2. Add mushrooms and toss until softened; toss in shredded cabbage, cover and allow to wilt on medium heat.
3. Season with garlic powder and salt to taste. Combine this mixture with noodles; pass pepper flakes and soy sauce at the table.