A vegan recipe for delicious and high-protein Stir-Fried Black Bean Noodles with carrots, mushrooms, onions and optional vegan sausage. Use gluten-free vegan sausage to make the recipe gluten-free.
I found a box of black bean spaghetti at the store the other day. It is gluten-free and the ingredient list said, quite simply, black beans and water. And, of course, being bean-based, it is high in protein and fiber. I was sold.
The first recipe I tried are these Stir-Fry Black Bean Noodles. I was really in the mood for some Chinese and although the takeout near my home now offers delicious vegan options with seitan "chicken" and other faux meats, I wanted something cleaner and homemade.
So stir-fry it was, because I can't think of another dish that's faster and easier to make. So long as you have the right seasonings, you can get a great-tasting dish for very little effort. And who doesn't love a healthy timesaver?
The black bean noodles are amazing. They taste different from your average wheat noodles and spaghetti, which is to be expected, but it is good different. And they have a slightly chewier texture which is actually perfect for stir-fry.
As always, when making a stir-fry, keep some ground rules in mind. Use a wok, if you have one, or a large saucepan with sloping sides. Set your wok on the highest heat you have available in your kitchen so the veggies cook fast but retain that wonderful bite. I actually used just a teaspoon of oil for about eight servings and the downside was that cleaning up the wok afterwards required some muscle power. But the dish itself was so good that no one missed the oil.
Because this was our whole meal, I added to the black bean spaghetti some vegan sausage that had been sitting in the refrigerator. I don't often use faux meats, but they do add a good hit of protein when you want it. Keep in mind that most vegan sausages are wheat-based so if you used them, your final recipe would not be gluten-free. If you want a gluten-free meal, just leave out the sausage.
This recipe, with the sausage, has a whopping 33.7 grams of protein per serving. But if you were to leave out the sausage you'd save 65 calories per serving and you'd still get 26.7 grams of protein. Not bad.
Enjoy the recipe, all!
Recipe card
Stir-Fried Black Bean Noodles in an Orange Sauce
Ingredients
- 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.
- 3 carrots, cut into thick sticks
- 3 cups cremini mushrooms or button mushrooms (or cremini mushrooms, sliced)
- 2 cups green beans (cut into 1-inch pieces)
- 1 large red onion (thinly sliced)
- 4 cloves garlic (minced)
- 8 oz vegan sausage (2 links, optional, cut into 1-cm rings or crumbled)
- 1-inch knob ginger (minced)
- 1 teaspoon avocado oil or any neutral oil
- Juice of 1 orange
- 2 tablespoon maple syrup
- 2 tablespoon soy sauce
- 2 teaspoon sriracha sauce or any hot sauce
- Salt to taste
Instructions
- 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.
Nutrition Information
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JenniferKB says
This was wonderful!! Thank you!! It's going into my meal rotation.
Vaishali Honawar says
Jennifer, so glad you tried it! Thanks for the feedback. 🙂
Ellen Lederman says
Just bought a package of black bean noodles from Costco, so this is definitely in my future. How do you think some baked tempeh would be in this instead of the sausage?
Vaishali Honawar says
Baked tempeh would be incredible, especially a flavored variety if you can get it. Hope you try it, Ellen!
Chessie says
My goodness, I actually have some black bean noodles at home! I will have to improvise on the veggies a bit, but I've got to try this.
I bought a bottle of Chinese-style orange sauce recently, and it was pretty disappointing: mostly corn syrup, probably, and no heat whatsoever. This is bound to be much better.
I'm a Billy Joel fan from way back. I really enjoyed it -- eons ago -- when I saw him perform live.
Vaishali Honawar says
Hi Catherine, hope you try these! And yes, you can really try it with all sorts of veggies -- broccoli, zucchini, cauliflower, even Brussels sprouts would work here.
So lovely to know you're a Billy Joel fan too- how amazing is he?
Anna_PMorgan. says
Oh it looks yummilicious and I am quite confident that it is delicious too 🙂 And above all, carrots are healthy so nothing better than this. My sister is in deep love with spaghetti and this is what I am going to prepare for her next visit. Thanks you so much for sharing this!
Deb @ Saving the Crumbs says
Looks yummy! Being gluten-free did you have a hard time keeping the noodles from falling apart? Doesn't look like it from the picture, but just curious.
Vaishali says
Hi Deb, they actually are really sturdy and don't fall apart at all.