Bring a lightly oiled saute pan to a high setting as you begin boiling your water for the noodles.
Coarsely chop the shallots and add to heated saute pan. Toss a few times and then add (1 tbsp) fennel seeds. Saute, turning constantly, until onions have blackened. Add (1 tbsp) mustard and continue to saute until mustard has reduced considerably. During this your water should have finished boiling, so add your noodles.
Remove shallots from heat and let sit to settle until the noodles have completely cooked.
Drain water, and set onto a medium heat, adding the last of the oil. Mix in (3/4 cup) black beans, margarine, shallots, salt, pepper, and crushed garlic. Cook and stir for a few minutes. Top with nutritional yeast and fresh basil, and turn off the heat. Continue to stir until consistent.