Broccoli Bittergourd Black Bean Noodle

Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

While there are lots of recipes for broccoli stir-fries out there, very few include bittergourd.  This black bean noodle with broccoli, bittergourd, and mushrooms is a delicious and easy introduction for bittergourd newbies. There’s a bunch of other flavours to take the attention away from the bitterness, try it and fall in loooooove.

I used Korean sweet potato noodles for the black bean noodles. There are many Koreans here in the Philippines and these noodles are quite easy to find, and they are also gluten-free. But of course, you can use whatever noodles you like and can find. Thin glass noodles or vermicelli are a good alternative.

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0/15 Ingredients
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0/10 Instructions
  • Slice the garlic, bittergourd and mushrooms thinly. The onions and broccoli can be a bit more chunky. Keep your spring onions about thumb length. And cut the tofu into smallish blocks.
  • Heat 1 tbsp of oil over medium heat on a non-stick pan and brown your tofu. I usually only brown on two opposite sides instead of all sides because I'm lazy and I also like the tofu to have a softer center.
  • Boil some water with a pinch of salt. Blanch the broccoli for about 2 minutes and then add the bittergourd for another 2 minutes. If you like your vegetables super crunchy (I don't) then you can do half the time each. Remove and set aside for later.
  • Use the vegetable water for cooking your noodles as per the package instructions. These are the noodles I used. You can use whatever noodles you like!
  • Heat 1 tbsp of oil over medium heat on a non-stick pan and fry the onions until slightly translucent.
  • Add the garlic and chilli and fry until raw smell disappears.
  • Add the mushroom. The mushroom will absorb all the oil in the pan because that's their jam. Keep moving it around until it releases all the moisture and the water cooks off. A bit of char on your veggies looks good and tastes fine!
  • Add the greens back in, mix well, then move them to the edge of the pan. In the center of the pan put 1.5 tbsp of vegan oyster sauce, 1.5 tbsp of black bean sauce and 1 tbsp of soy sauce.
  • Put your noodles on top of the sauce and mix the sauce into the noodles. When the noodles are one colour, add 1 tsp of sesame oil and the spring onions and mix the noodles into the vegetables.
  • Garnish with more spring onions, sesame seeds and serve.

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