Black Bean Noodles Vegetarian Recipe Made Simple

A few years ago, I tried Korean jajangmyeon at a tiny restaurant in Queens and instantly fell in love. I couldn’t get over the richness of the black bean sauce, deep, earthy, and just the right amount of salty. But as someone who often leans toward vegetarian cooking, I knew I wanted to create a version I could enjoy more often. This black bean noodles vegetarian recipe is my go-to comfort bowl, and it hits all the right notes: bold flavor, chewy noodles, and plenty of veggies.

It’s a weeknight-friendly, Asian-inspired vegetarian dinner that comes together quickly and tastes like you ordered it from your favorite Korean takeout spot. The sauce is rich and umami-packed thanks to fermented black bean paste, while the veggies add freshness and crunch. If you love easy vegetarian noodle recipes that actually satisfy, this one’s a must.

The Secrets Behind These Flavor-Packed Veggie Noodles Recipe

Let’s be real, when you want noodles, you want something fast, flavorful, and filling. This dish checks all the boxes, whether you’re vegan, vegetarian, or just craving a meatless dinner that still feels hearty.

Here’s what makes it a total win:

• Plant-based but rich in umami thanks to the fermented black bean paste
• Quick to make with minimal prep and only one pan for the sauce
• Great for weeknights but feels special enough for weekend dinners
• Customizable with any veggies you have in your fridge
• Naturally dairy-free and easy to make vegan (just swap out the noodles if needed)
• Kid-friendly once you control the spice level

If you’re unfamiliar with Korean-style black bean noodles, this Taste Atlas article on Jajangmyeon gives a great cultural overview. This recipe keeps the soul of that dish while using only vegetarian ingredients.

A Little Prep Goes a Long Way

I don’t know about you, but when I’m hungry and craving noodles, I want them fast. The good news? This recipe is super weeknight-friendly, especially if you prep a few things ahead of time. Even 10 minutes of prep earlier in the day can make dinnertime feel effortless.

Here’s what I like to have ready before I turn on the stove:

• Cook the noodles in advance: Whether you’re using wheat noodles, udon, or rice noodles, boil and rinse them ahead of time. Toss with a little sesame oil to keep them from sticking.
• Chop your veggies: Slice your onions, bell peppers, zucchini, cabbage, or whatever veggies you’re using so they’re ready to stir fry. Store them in an airtight container in the fridge.
• Make the black bean sauce: You can mix the sauce ingredients in a small jar ahead of time, just give it a shake before adding it to the pan.
• Minced garlic and ginger: If you cook Asian recipes often, it’s worth making a batch of garlic-ginger paste. It saves time and boosts flavor in every bite.
• Optional protein (tofu or tempeh): If you want to add tofu or tempeh for extra protein, press and cube it earlier so it’s ready to fry or toss in the sauce.

Recipe Card

Black Bean Noodles Vegetarian Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DinnerCuisine: KoreanDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

410

kcal

This black bean noodles vegetarian recipe is bold, saucy, and packed with flavor. It’s the kind of comforting dish that hits the spot after a long day and comes together in less than 30 minutes. The savory black bean sauce coats chewy noodles and crisp veggies for a plant-based meal that doesn’t skimp on taste.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sauce:

• 2 tbsp fermented black bean paste (Korean chunjang or Chinese douchi)

• 1 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1/4 cup water

• 1 tsp cornstarch (optional, for thickening)

• For the Stir Fry:

• 200 g noodles (wheat, udon, or rice noodles)

• 1 tbsp sesame oil or neutral oil

• 2 garlic cloves, minced

• 1 tsp ginger, minced

• 1/2 onion, thinly sliced

• 1 small zucchini, julienned

• 1/2 bell pepper, thinly sliced

• 1/2 cup shredded cabbage or carrots

• 1 scallion, chopped (for garnish)

• Sesame seeds (optional, for garnish)

Directions

• Boil the noodles according to package instructions, then drain and rinse under cold water. Toss with sesame oil and set aside.
• Make the sauce by whisking together fermented black bean paste, soy sauce, hoisin, vinegar, sugar, water, and cornstarch.
• Heat a large skillet or wok and add sesame oil. Add garlic and ginger. Stir for 30 seconds until fragrant.
• Add your vegetables (onion, bell pepper, zucchini, cabbage). Stir fry for 3 to 4 minutes until tender-crisp.
• Pour in the sauce and stir well. Simmer 2 to 3 minutes until slightly thickened.
• Add the noodles and toss everything together. Stir fry for another 2 minutes to combine and heat through.
• Serve hot with scallions and sesame seeds on top.

Notes

• You can find fermented black bean paste in most Asian grocery stores or online. Korean chunjang is slightly sweeter, while Chinese douchi is saltier and more intense.
• For added protein, stir in cubed tofu, tempeh, or even edamame.
• If you’re using gluten-free noodles, make sure all sauces (especially soy and hoisin) are certified gluten-free.

Nutrition Facts

• Fat: 14g
• Sodium: 740mg
• Carbohydrates: 58g
• Fiber: 6g
• Sugar: 9g
• Protein: 10g

Did you make this recipe?

Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster

Like this recipe?

Follow @therecipemasterblog on Pinterest

Follow us on Facebook!

Follow The Recipe Master on Facebook

Make It Shine: Easy Tips for Even Better Noodles

I’ve made this dish more times than I can count, and trust me, these little tricks are game changers. Black bean noodles are simple at heart, but with a few thoughtful touches, you can make them feel restaurant-worthy in your own kitchen.

• Use high heat for stir-frying: It helps keep the veggies crisp and the flavor smoky, like true wok-style noodles.
• Soak the noodles in cool water after cooking: Especially with wheat or rice noodles, rinsing and tossing them with a little oil keeps them from clumping.
• Add sauce in layers: You can reserve a tablespoon of sauce to drizzle over at the end for extra flavor punch.
• Don’t skip the sugar or vinegar: They balance the saltiness of the black bean paste and round out the dish.
• Make it spicy: Add chili oil or crushed red pepper if you like heat—it blends beautifully with the savory base.
• Cook in batches if needed: If your pan is small, don’t overcrowd. It’s better to stir fry in two quick rounds than to steam everything at once.

Make It Yours: Easy Swaps and Creative Combos

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand. That’s the beauty of this black bean noodles vegetarian recipe, it’s endlessly adaptable. Here are some of my favorite variations to keep things exciting:

• Vegan Black Bean Noodles:
  This recipe is already dairy-free, but to make it fully vegan, just double-check your noodle ingredients and use vegan hoisin and soy sauces. Most mainstream brands are fine, but labels matter.
• Spicy Black Bean Noodles:
  Add 1 teaspoon of chili garlic paste or a splash of sriracha to the sauce. Or stir in some fresh Thai chilies during the stir fry. It adds a warm, fiery note that pairs beautifully with the deep umami of the black bean paste.
• Protein Boost with Tofu or Tempeh:
  Pan-fry cubed tofu or tempeh until golden and stir it in just before serving. It makes the dish heartier and adds a nice texture contrast.
• Mushroom Lovers’ Version:
  Swap out or add sliced shiitake, cremini, or oyster mushrooms. They soak up the sauce like little sponges and bring their own earthy flavor to the table.

Storing and Reheating Instructions

One of the reasons I make this black bean noodles vegetarian recipe so often is because the leftovers are just as satisfying the next day. Here’s how to keep them fresh and reheat them without losing flavor or texture:

• Storing:
  Let the noodles cool completely, then transfer them to an airtight container. They’ll stay good in the fridge for up to 3 days.
• Freezing (not recommended):
  Because the noodles and veggies can turn mushy once thawed, I don’t recommend freezing this dish. It’s best enjoyed fresh or refrigerated.
• Reheating:
  The easiest way is to warm it up in a skillet over medium heat. Add a splash of water or broth to loosen the sauce and stir until hot.
  You can also reheat in the microwave in 30-second bursts, stirring in between to keep the texture even.

Your Black Bean Noodles Recipe Questions, Answered

Why You’ll Want to Make This Black Bean Noodles Vegetarian Recipe Again and Again

This black bean noodles vegetarian recipe is proof that plant-based meals can be deeply satisfying, full of bold flavors, and easy enough for busy weeknights. The rich, savory black bean sauce combined with fresh, crisp veggies makes every bite a delight. Whether you’re a longtime vegetarian or just looking to add more meatless meals to your routine, this recipe delivers comfort and flavor without fuss.

Give it a try, and don’t be afraid to experiment with your favorite veggies or proteins. You might also enjoy these similar recipes:

• Chicken Pad Thai Recipe
• Tteokbokki Recipe

Happy cooking, and here’s to many cozy noodle nights ahead!