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These Stir-Fried Black Bean Noodles bring together hearty noodles, colorful vegetables, and a bright orange-soy sauce in one satisfying skillet meal.
The black bean spaghetti provides a substantial, protein-rich base, while carrots, green beans, mushrooms, and red onion add a variety of textures and flavors.
Optional vegan sausage makes the dish even more substantial without changing its plant-based character.
The sauce combines fresh orange juice, maple syrup, soy sauce, and Sriracha for a balanced mix of sweet, savory, citrusy, and spicy flavors.
The orange juice gives the noodles a fresh brightness, while maple syrup rounds out the soy sauce and Sriracha adds a gentle kick.
Ginger and garlic are quickly stir-fried before the noodles are added, helping their aromatic flavors spread throughout the dish.
The vegetables are cooked just until slightly tender while retaining some bite, creating a pleasing contrast against the soft noodles.
Sliced mushrooms add a savory, earthy element, while the red onion brings sweetness and depth as it cooks.
Breaking the noodles into shorter pieces also makes them easier to combine evenly with the vegetables and sauce.
Ready in about 45 minutes, this recipe is a colorful option for a vegan meal that works well for a family-style dinner.
It can also be made gluten-free by choosing gluten-free vegan sausage when sausage is included.
Savory Citrus Black Bean Noodles
Ingredients
Equipment
Method
- Prepare the Noodles: Break the black bean spaghetti into approximately 2-inch pieces, then cook according to the package directions. Drain the cooked noodles and set them aside. Breaking the noodles into shorter pieces makes them easier to combine with the vegetables.
- Mix the Orange Sauce: In a small bowl, combine the orange juice, maple syrup, soy sauce, and Sriracha. Stir until the ingredients are well blended, then set the sauce aside.
- Heat the Wok: Place a wok over heat and add the avocado oil or other neutral oil. Allow the oil to heat before adding the vegetables.
- Stir-Fry the Vegetables: Add the sliced red onion, carrot sticks, and green beans to the wok. Stir continuously as they cook until the vegetables are slightly tender but still retain some bite.
- Add the Mushrooms: Add the sliced mushrooms to the wok and stir-fry for about 1 minute, keeping the vegetables moving as they cook.
- Add the Aromatics: Stir in the minced ginger and garlic. Stir-fry for a few seconds, just long enough to incorporate the aromatics into the vegetables.
- Add the Noodles: Transfer the cooked black bean noodles to the wok. Toss and stir-fry everything together for a few minutes, stirring frequently with tongs or a ladle so the noodles mix evenly with the vegetables.
- Add the Sauce: Pour the prepared orange-soy sauce mixture into the wok. Add the vegan sausage at this stage if using, either in 1-cm rings or crumbled.
- Finish the Stir-Fry: Mix everything thoroughly so the sauce coats the noodles, vegetables, and sausage evenly.Turn off the heat once everything is well combined.
- Serve Hot: Transfer the finished stir-fried noodles to serving dishes and serve hot.
Notes
- Break the black bean spaghetti into 2-inch pieces before cooking so it is easier to toss evenly with the vegetables.
- Cook the noodles according to their package directions, since cooking times can vary between brands and noodle types.
- Keep the vegetables slightly tender rather than fully soft to preserve their bite and texture.
- Cremini or button mushrooms can be used, depending on what is available.
- The vegan sausage is optional and can be sliced into 1-cm rings or crumbled before adding.
- Use another noodle or spaghetti variety if black bean noodles are unavailable.
- For a gluten-free version, choose gluten-free vegan sausage when including sausage.
- Adjust the salt according to the soy sauce and your preferred level of seasoning.
Chef’s Secret
The key to keeping this stir-fry balanced is to avoid letting the vegetables become too soft before the noodles go in.
Start with the onions, carrots, and green beans and keep them moving in the wok until they are just tender but still have some bite.
The mushrooms only need about a minute of stir-frying before the ginger and garlic are added, so they retain their texture rather than becoming overly soft.
Once the cooked noodles are added, use tongs or a ladle to keep everything moving as the orange-soy mixture is incorporated.
This helps distribute the sauce throughout the noodles and vegetables instead of allowing it to collect at the bottom of the wok.
Serving Suggestions
Serve these orange-sauced black bean noodles hot as a complete main dish.
The colorful vegetables and optional vegan sausage already make the noodles substantial, but they can also be paired with a simple vegetable side for a larger meal.
Extra sliced green onion or fresh herbs can be added as a garnish if desired, while additional Sriracha can be served alongside for anyone who prefers more heat.
For a family-style presentation, transfer the finished noodles to a large serving dish and let everyone portion their own serving.
Conclusion
These Stir-Fried Black Bean Noodles offer a satisfying combination of hearty noodles, crisp-tender vegetables, savory mushrooms, and a bright orange sauce.
Maple syrup, soy sauce, and Sriracha create a flavorful balance of sweet, salty, citrusy, and spicy notes, while ginger and garlic add aromatic depth.
The optional vegan sausage provides another hearty element, making this colorful stir-fry a versatile plant-based meal that can be served hot for a flavorful weeknight dinner.
