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
Mix together the orange juice, maple syrup, soy sauce and Sriracha. Set aside.
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.
Add the ginger and garlic, stir-fry for a few seconds, then add the cooked noodles.
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.