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Black Bean Noodles

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Made with homemade black bean sauce, these black bean noodles are amazing!

I always try to find ways to make easy meals that can be prepared in minutes. Sometimes, those easy meals like these black bean noodles are dishes I return to again and again. You could use a shop-bought black bean sauce but it only takes minutes to make homemade black bean sauce and you will get far superior results.  

So if you want black bean noodles that are just as good if not better than you find at your local takeaway, read on. You are going to love this one.

Black bean noodles

What are black bean noodles?

This dish tastes so good and it’s all down to the black bean sauce. If you have made my black bean sauce recipe for beef and black bean sauce, you’ll know how good it is.

The sauce is simply stirred into cooked egg noodles with a little sesame oil and then topped with spring onions, sesame seeds and dried chilli flakes to taste.

This is a satisfying dish you can literally prepare in less than 20 minutes.

Are black bean noodles vegetarian/vegan

They can be. When you prepare the black bean sauce, use vegetable stock or water instead of the chicken stock.

Which noodles should you use?

I use egg noodles for my black bean noodles. You could use whatever noodles you like. I have even tried this with spaghetti and it worked.

I do prefer Chinese egg noodles though. You might also like to try this with udon or ramen noodles. If you have some cooked ramen noodles left over from your last feast of birria ramen, tonkotsu ramen, curry ramen or Korean ramen, go ahead and use those here. 

Black bean noodles are an excellent way of using up those leftovers. 

How do you cook the noodles?

Cook the noodles as per the instructions on the package but take them out of the water about two minutes earlier than stated. The noodles should be soft enough to eat but not perfectly tender cooked yet.

You want them a bit al dente when they hit the oil in the wok as they will continue cooking in the steam and sauce.

How do you substitute shop bought black bean sauce?

Different commercial brands differ in flavour and consistency. So it is best to only add about 2 tablespoons at first. Then add more to taste as the noodles continue cooking in the wok.

How long can you store leftovers in the fridge?

You can keep the leftovers, tightly wrapped in the fridge for up to 5 days. Then you can heat them up in your microwave for ease or heat them up in a wok with a little oil.

Why are these black bean noodles not dark in colour?

You may have seen other recipes or photos of black bean noodles that are darker or darker with a lot more sauce. Often what you are seeing is the Korean version of black bean noodles where other ingredients such as Korean chilli paste are added.

These black bean noodles are how they are prepared at my favourite street good stall in San Francisco where only fresh black bean sauce is used with a little sesame oil and garnishes.

There is so much flavour in my homemade black bean sauce it’s all that is needed for black bean noodles. Test this! I’m sure you’ll agree.

Useful kitchen equipment

  1. A wok: For best results, you will need a good wok for these black bean noodles. Although they can be cooked in a frying pan, you won’t have the control you can only get with a wok.
  2. A good spatula: I use a sharp metal spatula which helps me get right in there and toss those noodles without them sticking to the wok.
  3. A sharp chefs knife: This will come in useful for the spring onions but it is almost essential for cutting the black beans for the black bean sauce.

Pro Tips

  1. Use only homemade black bean sauce: You could of course make this with a commercial brand of black bean sauce. The flavour you get when you make your own though is far superior.
  2. Only par-cook the noodles: You want to get the noodles out of the water before they are cooked completely. They should be soft enough to eat but still in need of a couple more minutes of cooking.
  3. Serve hot from the wok: You want to get this dish plated as soon as it is ready. Leftovers are good but there is nothing like black bean noodles right out of the wok.

Step by step photographs.

Ingredients for the noodles.

Get all your ingredients together before starting. You can prepare the homemade black bean sauce up to three days before cooking.

Cooking the noodles.

Cook the noodles as per the instructions on the packaging but take them out of the water about two minutes earlier than stated.

Heating sesame oil in a wok.

Heat about 2 tbsp of sesame oil in a wok over a medium-high heat. Swirl the oil over the sides of the wok too.

Adding the noodles to the oil in the wok.

When smoking hot, add the cooked noodles.

Adding the black bean sauce to the wok.

Add the black bean sauce and begin stirring from the bottom of the wok and tossing the noodles around to coat.

Noodles coated in black bean sauce and sesame oil.

Be sure to stir, stir and stir some more until the noodles are all coated in the sesame oil and black bean sauce.

Black bean noodles

Serve hot, straight from the wok and garnish with the sesame seeds, spring onions (scallions) and chilli flakes to taste.

Black bean noodles

Dig in and enjoy!

If you like these black bean noodles, you might like to try some of these Chinese favourites too:

I am adding new Chinese recipes to my blog regularly so be sure to check out the Chinese section often. For now, why not try some of these?

  1. General Tso’s Chicken
  2. Crispy Chicken and Broccoli
  3. Salt and Pepper Chicken
  4. Sesame Chicken
  5. Sweet and Sour Chicken
  6. Kung Pao Chicken
  7. Dan Dan Noodles
  8. Orange Chicken
  9. Hainan Chicken
  10. Spicy Chicken Chow Mein
  11. Mongolian Beef
  12. Chinese Crispy Beef
  13. Egg Drop Soup
  14. Spicy Won Ton Soup
  15. Egg Fried Rice
  16. Potstickers
  17. Bam Bam Chicken

Have you tried these black bean noodles?

If yes, please give them a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

Yield: 4 - 6

Black Bean Noodles

Black bean noodles

These black bean noodles are best prepared with my homemade black bean sauce. It only takes minutes to prepare.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 500g (1 1/4 lbs.) dried egg noodles
  • 2 tbsp sesame oil
  • 1 batch black bean sauce
  • 4 spring onions, thinly sliced to garnish
  • 3 tbsp roasted sesame seeds, to garnish
  • 2 tbsp Chinese dried chilli flakes, to garnish


  1. Cook the noodles as per the instructions but take them out of the water about two minutes earlier than stated. The noodles should be soft enough to eat but still a bit too hard for serving. They will continue to cook in the steam and sauce in the wok.
  2. Heat about 2 tablespoons sesame oil in a wok over a medium-high to high heat and swirl it around to coat the sides of the wok.
  3. When smoking hot, add the par-cooked noodles and then the black bean sauce.
  4. Stir from the bottom of the wok, tossing the noodles and mixing them with the black bean sauce to coat. Continue cooking and tossing until the noodles are cooked to your liking.
  5. Divide between 4 to 6 bowls and garnish each bowl to taste with the spring onions (scallions), sesame seeds and dried chilli flakes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 174Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 75mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 4g

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