Green Curry Noodles with Black Beans

15 minutes to assemble
10 minutes to cook
Total time: 25 minutes

4 Servings

15 minutes to assemble
10 minutes to cook
Total time: 25 minutes

4 Servings

This dish is not only vegan but is also gluten free! A Taste of Thai Green Curry Paste adds pizzazz to vegetables and beans.


  • 1/2 16 oz box (8 oz) Rice Noodles, any width
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, chopped coarsely
  • 2 tablespoons chopped garlic
  • 1 tablespoon Green Curry Paste
  • 1/2 teaspoon salt
  • 1-13.5 oz can Coconut Milk
  • 1 tablespoon sugar
  • 2-15 oz cans black beans, rinsed and drained
  • 1 bunch scallions, chopped
  • 2 tablespoons chopped cilantro
  • 1 cup bean sprouts
  • 1-15 oz can mandarin oranges, drained


  1. Soak Rice Noodles according to box for sauté.
  2. In a large skillet, heat vegetable oil over a medium-high heat.
  3. Add onion, garlic, Green Curry Paste and salt. Stir-fry until onions are soft and curry dissolved.
  4. Add Coconut Milk and sugar. Bring to a boil.
  5. Add black beans, scallions, cilantro and drained Rice Noodles. Stir together until rice noodles are firm yet tender.
  6. Stir in bean sprouts and mandarin oranges. Serve.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.

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