Stir-Fried Black Bean Noodles in an Orange Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 8
  • 16 oz black bean spaghetti noodles (use another kind of noodle or spaghetti if you'd rather or if you don't get this where you live.). Break the noodles into 2-inch pieces and cook according to package directions. Breaking the noodles helps with mixing the noodles into the vegetables later, so don't skip this.
  • 3 carrots, cut into strips (I like mine a little thick, but julienne them by all means)
  • 3 cups of button or cremini mushrooms, sliced
  • 2 cups green beans, cut into 1-inch pieces
  • 1 large red onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 vegan sausages, cut into 1-cm rings or crumbled (optional)
  • 1-inch knob of ginger, minced
  • 1 tsp vegetable oil
  • Juice of 1 orange
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 2 tsp Sriracha sauce or any hot sauce
  • Salt to taste
  1. Mix together the orange juice, maple syrup, soy sauce and Sriracha. Set aside.
  2. In a wok, heat the oil. Add the onions, carrots and green beans and cook, stirring all the time, until the vegetables are slightly tender but still have a bite. Add the mushrooms and stir-fry for a minute.
  3. Add the ginger and garlic, stir-fry for a few seconds, then add the cooked noodles.
  4. Stir-fry for a few minutes, stirring frequently with tongs or a ladle. Add the orange-soy sauce mixture and sausage, if using. Mix well, turn off he heat, and serve hot.
Nutrition Information
Calories: 295 Fiber: 14.2 grams Protein: 33.7 grams
Recipe by Holy Cow! Vegan Recipes at