Thinly slice the garlic. Chop the green onions into bite-sized batons and the carrot into thin matchsticks. Shred the cabbage and slice the shiitake mushrooms.

In a small bowl, combine the soy sauce, dark soy sauce, black vinegar, plant-based oyster sauce, hoisin sauce, toasted sesame oil, and chili oil. Stir until the hoisin dissolves into a glossy, pourable sauce and set aside.

Bring a pot of water to a boil and cook the frozen udon noodles for 1 minute less than the package instructions. Rinse under cold water, drain well, and set aside — the final toss in the pan finishes cooking them.

Heat a sauté pan over medium heat. Add the avocado oil, then the shiitakes and garlic, and sauté for a couple of minutes until fragrant. Add the green onions and sauté for another couple of minutes. Add the cabbage and carrot and sauté for 3-4 minutes until tender-crisp. Add the bean sprouts, noodles, and sauce, and toss well to coat every strand.

Plate the noodles and sprinkle with white sesame seeds. Serve hot.