Vegan Black Bean Noodles
Black Bean & Beef Noodles - Veganised!

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Adjust Servings:
880 grams hokkien noodles
300 grams meat-free stir fry strips I used the brand Fry's.
2 heads chopped broccoli
2 bunches chopped bok choy
200 grams sliced white mushrooms
400 grams black beans
210 ml black bean sauce
a splash of olive oil

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A Vegan-ised version of the classic (and my old favourite) Chinese noodle meal, Black Bean & Beef Noodles!

  • 30 minutes
  • Serves 8
  • Easy




Black Bean Noodles is what I would always order from Chinese restaurants (I was impartial to the honey chicken, too). However, since going meat-free, I obviously can’t order it anymore since it contains beef. So, I decided to create my own Vegan-ised version of it… and it tastes just as good as the real deal!

Note that I used 880 grams of hokkien noodles because I wanted to be able to have it for work lunches for the whole week. However, if you’re just planning on making this for a family dinner, 440 grams would work perfectly for 4 people.

P.S excuse the less-than-perfect photos… the battery in my (meaning my boyfriend’s) camera was dead so I used my phone thinking they’d turn out decent… Well, you can see them! Next time I make this I’ll update the pics 😉

Vegan Black Bean Noodles | lovelyfork
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First, cook your noodles by following the instructions on the packet - which are to empty the noodles into a bowl and cover with boiling water for 5-7 minutes.


Heat olive oil in a frypan or skillet, and cook the meat-free stir fry strips on a medium-low heat until browned. I also added a few splashes of sauce in at this step.


Add in the vegetables, and a few more splashes of the sauce. Once cooked, add the black beans, drain and add the noodles, and the black bean sauce. Turn heat down low and let everything heat through for a few minutes.


Serve! ☺️

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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