If you’re craving comfort food that’s meatless and hearty, this black bean noodles vegetarian recipe is a weeknight dinner win. It’s bold, satisfying, and fully plant-based. You don’t need fancy ingredients just a few pantry staples and a love for flavor.
Black Bean Noodles Vegetarian Recipe: A One-Pot Wonder That Wins Every Time
Black bean noodles vegetarian recipe that saved dinner one night
Black bean noodles vegetarian recipe wasn’t on the plan that evening. I was staring at the pantry like it owed me answers. No tofu, no meat, and definitely no time to go shopping. What I did have? A bag of dry black bean noodles, a can of black beans, a lone zucchini, and the kind of hunger that demands real flavor fast.
I started with what I knew garlic sizzling in sesame oil, a spoonful of fermented black bean paste, soy sauce, and a touch of brown sugar. I let it bubble until the kitchen smelled better than any takeout joint. The beans thickened into a rich sauce while the noodles soaked up every bit of it. Dinner went from desperate to delicious in under 30 minutes.
This black bean noodles vegetarian recipe quickly became a family favorite. No tofu needed. Just chewy noodles, bold sauce, and the kind of satisfaction that makes everyone ask for seconds.
Flavor without meat or tofu? You got it
This black bean noodles vegetarian recipe doesn’t pretend to be anything fancy. It just works. Fermented black bean paste and soy sauce bring the umami. Mashed beans add creamy texture. The noodles? Chewy, slurp-worthy perfection.
I love how easy it is to customize. Add mushrooms, carrots, or bell peppers if you have them or don’t. It’s fast, filling, and completely satisfying every time.
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Black Bean Noodles Vegetarian Recipe: Bold & Easy Plant-Based Dinner
- Total Time: PT30M
- Yield: 2 servings 1x
- Diet: Vegan
Description
This black bean noodles vegetarian recipe is a quick, savory one-pan dinner with bold Asian flavors and no meat or tofu.
Ingredients
7 oz dried black bean noodles
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 zucchini, thinly sliced
1/2 cup mushrooms, chopped (optional)
1 can (15 oz) black beans, drained and lightly mashed
1 1/2 tbsp fermented black bean paste
2 tbsp soy sauce
1 tbsp brown sugar
1/2 tsp chili flakes (optional)
1/2 cup water or veggie broth
1 tsp cornstarch mixed with water
Green onions and sesame seeds for garnish
Instructions
1. Boil noodles according to package, rinse and set aside.
2. Heat sesame oil in a skillet and sauté garlic and ginger.
3. Add zucchini and mushrooms, stir-fry for 2–3 minutes.
4. Add black beans and mash slightly in the skillet.
5. Stir in black bean paste, soy sauce, sugar, chili flakes, and water.
6. Simmer for 2 minutes, then add cornstarch slurry and stir.
7. Add noodles to skillet, toss to coat in sauce evenly.
8. Top with green onions and sesame seeds, then serve.
Notes
Refrigerate leftovers in an airtight container up to 3 days.
Reheat with a splash of water or broth to loosen the sauce.
Serve with cucumber salad or kimchi for added contrast.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Black Bean Noodles Vegetarian Recipe: Ingredients & Prep Made Simple
What makes a black bean noodles vegetarian recipe work
Black bean noodles vegetarian recipe is all about combining bold pantry ingredients with fresh veggies. It’s fast, filling, and ready in one pan. No tofu required. You just need items that build flavor quickly garlic, ginger, and black bean paste do the heavy lifting here.
This dish is flexible, but don’t skip the essentials. Each ingredient plays a role in the taste and texture of the final plate.
Ingredient list
Here’s everything you’ll need for 2–3 servings:
- 7 oz dried black bean noodles (also called jjajangmyeon noodles)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 zucchini, thinly sliced
- 1/2 cup mushrooms, chopped (optional)
- 1 can (15 oz) black beans, drained and lightly mashed
- 1 1/2 tablespoons fermented black bean paste (or Korean black bean sauce)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional for heat)
- 1/2 cup water or veggie broth
- 1 teaspoon cornstarch (mixed with a splash of water, for thickening)
- Chopped green onions and sesame seeds (for garnish)
You’ll find most of these in any well-stocked pantry, and if you’re new to fermented black bean paste, it’s worth keeping around for stir-fries and marinades.
Quick prep tips
Once you’ve got everything ready, this black bean noodles vegetarian recipe comes together in 20 minutes. Perfect for weeknights or lazy Sundays.
Black bean noodles vegetarian recipe step-by-step
Black bean noodles vegetarian recipe is so easy you’ll wonder why you ever ordered takeout. Everything cooks in one pan fast, fresh, and full of flavor. Just follow these simple steps and dinner’s done.
Here’s how to bring this bold, meatless dish to life.
Instructions
- Boil the noodles
Bring a large pot of water to a boil. Add the black bean noodles and cook according to package instructions (usually 3–5 minutes). Drain, rinse with cold water to stop cooking, and set aside. - Sauté aromatics
In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and ginger. Stir for 30 seconds until fragrant. - Add veggies
Toss in zucchini (and mushrooms if using). Stir-fry for 2–3 minutes until slightly softened but still vibrant. - Stir in the beans
Add the black beans to the skillet and mash lightly with the back of your spoon. This creates texture and thickness in the sauce.
- Build the sauce
Stir in black bean paste, soy sauce, brown sugar, chili flakes, and water or veggie broth. Let everything simmer for 2 minutes. - Thicken it up
Add the cornstarch slurry (cornstarch mixed with a little water). Stir gently and cook for another minute until the sauce thickens and becomes glossy. - Combine with noodles
Add the drained noodles to the pan. Toss everything together so the noodles are coated evenly in the sauce. Cook 1–2 more minutes on low heat. - Garnish and serve
Remove from heat. Top with green onions and sesame seeds. Serve immediately while hot.
Black Bean Noodles Vegetarian Recipe: Flavor Twists & Custom Swaps
Black bean noodles vegetarian recipe with flavor options that fit your mood
Black bean noodles vegetarian recipe is flexible enough to change based on what’s in your kitchen. Whether you’re craving heat, texture, or something unexpected, it’s easy to make it your own without meat or tofu.
From smoky add-ins to crunchy toppings, one little twist can take this from familiar to brand-new.
Vegetarian swaps and bold extras
Even though this black bean noodles vegetarian recipe is already meatless, it leaves plenty of room for creativity:
- Add crunch: Toss in shredded carrots, baby bok choy, or snap peas for a pop of freshness.
- Go smoky: Smoked paprika or a dash of liquid smoke adds depth no meat needed.
- Heat it up: A spoonful of chili crisp or gochujang turns up the spice without overpowering.
- Creamy boost: Stir in a teaspoon of tahini or nut butter at the end for extra richness.
Want extra protein but not into tofu? Try edamame, lentils, or chopped roasted peanuts for crunch and nutrition.
What to serve on the side
While this black bean noodles vegetarian recipe shines on its own, a little something on the side can turn it into a full experience:
- Light cucumber salad with rice vinegar and sesame
- Kimchi for a tangy, spicy bite
- Steamed dumplings or veggie spring rolls
It’s also great with iced green tea or a splash of ginger kombucha for a refreshing contrast.
Black Bean Noodles Vegetarian Recipe: FAQs
What ingredients do I need for a vegetarian black bean noodles recipe?
For a classic black bean noodles vegetarian recipe, you’ll need a few pantry staples and simple vegetables. Key ingredients include black bean noodles, garlic, ginger, soy sauce, black bean paste (or jjajang sauce), and canned black beans. For extra texture and nutrients, add zucchini, mushrooms, or bok choy. Finish with sesame oil, brown sugar, and a splash of veggie broth or water to make the sauce just right.
Can I make black bean noodles vegetarian without using tofu?
Yes, you can skip the tofu completely. This black bean noodles vegetarian recipe uses black beans themselves for protein and creaminess. Tofu is optional, not essential. If you want another protein boost, roasted peanuts, chickpeas, or edamame work great. The flavor still hits hard, even without tofu.
How do I add flavor to vegetarian black bean noodles without meat?
It’s all about the base. In this black bean noodles vegetarian recipe, fermented black bean paste adds deep umami. Garlic and ginger bring spice and aroma, while soy sauce and a touch of brown sugar balance salt and sweetness. You can also add chili flakes, gochujang, or a bit of miso for even more punch no meat needed.
Are black bean noodles suitable for a vegan diet?
Yes, as long as your noodles and sauces are free of animal ingredients. This black bean noodles vegetarian recipe is fully vegan when made with plant-based noodles, soy sauce, and black bean paste. Always double-check labels, but most traditional ingredients in this dish are naturally vegan.
Black Bean Noodles Vegetarian Recipe: Serving & Leftovers
How to serve this black bean noodles vegetarian recipe
Serve this black bean noodles vegetarian recipe while it’s hot and glossy straight from the pan to plate. The sauce clings to the noodles best right after cooking, and a quick garnish of sesame seeds and chopped green onions adds just the right finishing touch.
If you’re serving it for dinner, pair it with something light like pickled radish or cucumber salad for contrast. It also holds up well next to steamed veggie dumplings or pan-seared tofu if you’re feeding a crowd.
Best ways to store and reheat leftovers
Store any leftovers from your black bean noodles vegetarian recipe in an airtight container and refrigerate for up to 3 days. The noodles will soak up more sauce as they sit, so when reheating, add a splash of water or veggie broth to bring it back to life.
Reheat gently on the stovetop or in the microwave until warmed through. Don’t overcook, or the noodles may turn mushy.
This dish also tastes great cold the next day almost like a noodle salad with a savory, sticky twist.
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