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Black Bean Noodles
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5 from 5 votes

Stir-Fried Black Bean Noodles in an Orange Sauce

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.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 295kcal



  • 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 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)
  • 2 vegan sausages (optional, cut into 1-cm rings or crumbled)
  • 1-inch knob ginger (minced)
  • 1 teaspoon vegetable oil
  • Juice of 1 orange
  • 2 tablespoon maple syrup
  • 2 tablespoon soy sauce
  • 2 teaspoon 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.


Calories: 295kcal | Protein: 33.7g | Fiber: 14.2g