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Katherine Peterson

Savory Citrus Black Bean Noodles

A colorful vegan noodle stir-fry featuring black bean spaghetti, crisp-tender vegetables, mushrooms, ginger, garlic, and optional vegan sausage. Everything is finished in a bright orange-maple-soy sauce balanced with Sriracha for a sweet, savory, citrusy, lightly spicy finish.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles and Vegetables
  • 16 oz black bean spaghetti noodles broken into 2-inch pieces and cooked according to package directions; another type of noodle or spaghetti can be used if preferred
  • 3 carrots cut into thick sticks
  • 3 cups cremini or button mushrooms sliced
  • 2 cups green beans cut into 1-inch pieces
  • 1 large red onion thinly sliced
  • 4 cloves garlic minced
  • 1- inch knob ginger minced
  • 1 teaspoon avocado oil or another neutral oil
  • 8 oz vegan sausage about 2 links, optional; cut into 1-cm rings or crumbled
  • Salt to taste
For the Orange Sauce
  • Juice of 1 orange
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 teaspoons Sriracha sauce or another hot sauce

Equipment

  • Large pot for cooking the noodles
  • Wok or large skillet for stir-frying
  • Mixing bowl for the orange sauce
  • Tongs or a ladle for tossing the noodles
  • Colander for draining the cooked noodles
  • Cutting board and sharp knife
  • Measuring spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Mushrooms: Add the sliced mushrooms to the wok and stir-fry for about 1 minute, keeping the vegetables moving as they cook.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.