Black Bean Noodles with Plant-Based Korean BBQ Riblets
Hey Beleafers!
This recipe right here is for those nights when you want something hearty, full of flavor, and just a little bit different from your usual go-to. My Black Bean Noodles with Plant-Based Korean BBQ Riblets bring together tender spaghetti coated in a savory black bean veggie mix and topped with saucy, oven-baked Korean BBQ riblets. It’s sweet, salty, smoky, and packed with plant-based protein and veggies.
And if you’ve already seen my review of the MorningStar Korean BBQ Riblets, then you already know how I feel about them—tender, flavorful, and straight-up delicious. If you haven’t checked it out yet, you can read the full review right here to see why I chose them for this dish. (Trust me, they understood the assignment.)
Let’s get cooking!
Ingredients
For the Noodles & Veggies:
1 pack spaghetti noodles
1 can black beans (with brine)
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 white onion, sliced
1/2 cup green beans, chopped
1/2 cup zucchini squash, chopped
1/2 cup carrots, thinly sliced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ginger powder
1 tbsp soy sauce
A pinch of clove
1/2 tsp fenugreek
Salt to taste
Fresh dill, chopped (about 1 tbsp)
For the Riblets:
1 box MorningStar Plant-Based Korean BBQ Riblets (or your favorite plant-based rib alternative)
Instructions
1. Cook the Pasta:
Bring a large pot of lightly salted water to a boil. Add the full pack of spaghetti noodles and cook until al dente. Drain and set aside.
2. Bake the Riblets:
While your pasta water is heating, follow the instructions on the MorningStar riblets package and place them in the oven to bake. Let them cook while you prep the veggies and sauce.
3. Make the Black Bean Stir-Fry Base:
In a wok or large skillet, pour in the entire can of black beans with the brine. This will act as a light, flavorful sauce for the noodles. Add in the bell peppers, white onion, green beans, zucchini, carrots, and sauté over medium heat.
Season with garlic powder, onion powder, ginger powder, soy sauce, a touch of clove, fenugreek, and salt to taste. Once the veggies are just tender, add fresh dill and stir everything together.
4. Toss the Noodles:
Add your cooked spaghetti noodles directly into the wok with the veggie and black bean mix. Toss everything until the noodles are well coated and the sauce clings to each strand.
5. Plate and Serve:
Once the Korean BBQ riblets are done baking, slice or leave whole and place them on top of each noodle bowl. Drizzle any extra BBQ sauce from the baking tray over the top for added flavor.
Serve hot, grab your chopsticks (or a fork, no judgment here), and enjoy!
Final Thoughts
This dish is a total flavor bomb. You've got your chewy noodles, your savory-sweet black bean sauce, vibrant veggies, and those sticky, saucy riblets that just take it over the top. It's one of those meals that feels like takeout, but it came straight from your kitchen—plant-based, easy, and packed with nutrients.
Bon appétit, Beleafers! 🌱🍜
Today’s Side Dish: History of Korean BBQ (Galbi)
Korean barbecue, or gogi-gui, has ancient roots dating back to the Goguryeo era (37 BCE–668 CE), with early forms like maekjeok—skewered, marinated meats. Galbi, meaning "ribs," became a popular BBQ dish, typically featuring beef or pork ribs marinated in a sweet and savory sauce. The dish evolved further with the introduction of LA galbi, a flanken-cut version developed by Korean immigrants in Los Angeles, adapting to American butchery styles.
