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