Sichuan noodles with black bean sauce

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Sichuan noodles with black bean sauce

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins
Cooking 15 mins

Rating: Rated 0 / 5 (0 ratings)

It's easy to make your own delicious black bean sauce rather than buying a shop-bought jar, so you know exactly what's in it. Swapping some of the traditional noodles for celeriac 'noodles' makes this dish a little bit lighter, and the flavour from the celeriac adds great flavour.


  • 2 tsp sesame oil
  • 10 Sichuan peppercorns
  • 1½ tbsp tomato purée
  • 1½ tbsp maple syrup
  • 125g dried udon noodles
  • juice of ½ lemon
  • 300g mixed mushrooms, sliced if large
  • ½–1 red chilli, sliced (deseeded, if preferred)
  • 1½ tsp toasted sesame seeds
  • 3 cloves garlic, crushed
  • 1 large star anise
  • 5 tbsp dark soy sauce
  • 400g can black beans, drained and rinsed
  • ½ medium celeriac
  • 2 tsp rapeseed oil
  • 100g sugar snap peas, roughly sliced
  • 4 spring onions, shredded (leave in ice-cold water to make them curly)
  • large handful of coriander leaves, chopped


Stage 1

Heat the sesame oil in a small saucepan over a medium-low heat, then add the garlic, peppercorns and star anise. Cook for 1 minute, then add the tomato purée and mix well. Add 75ml water, the soy sauce, maple syrup and black beans.

Stage 2

Bring to the boil, then leave on a low simmer for 8–10 minutes. Top up with water if it looks dry at any stage. Season to taste.

Stage 3

Cook the noodles according to packet instructions, run under cold water and set aside.

Stage 4

Meanwhile, peel the celeriac and, either using a vegetable peeler or mandolin, slice medium-sized noodle pieces and place in a bowl of water with the lemon juice.

Stage 5

Heat the rapeseed oil in a wok or large frying pan over a medium-high heat. Stir-fry the mushrooms for 2 minutes. Add the sugar snaps and chilli and fry for another minute before adding the udon noodles and drained celeriac 'noodles'. Stir-fry for about 2 minutes until the noodles are warmed through, then fold in the black bean sauce.

Stage 6

To serve, scatter over the spring onions, sesame seeds and coriander.


Sichuan noodles with black bean sauce


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 320g
  • Fat: 8g
  • Saturated fat: 1g
  • Protein: 13g
  • Carbohydrates: 45g
  • Sugars: 10g
  • Fibre: 9g
  • Salt: 2.69g

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