Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

BlackBean and Zucchini Noodles

Updated: Aug 20, 2020

I've been intrigued by the idea of trying Black Bean noodles ever since I saw it being sold at a Seafood and Gourmet shop, but by the time I went back to purchase it, it was all finished and they had no intention of restocking any time soon. Luckily for me, I happened upon some recently, so I decided to create a vegan meal as I often times do. The noodles I purchased were 100% organic, vegan and made purely from beans. When cooked it retained a nice little bite and all in all, when paired with my Smoky Teriyaki Sauce, was a delicious treat. Here's the recipe I hope you enjoy.


1 pck Black Bean Noodles (8 oz)

1 small Zucchini (spiralized)

1 small Carrot (spiralized)

1 small Onion (sliced)

2 cloves Garlic crushed and chopped

1 tsp Salt

1 tsp Black pepper

2 tbsp Olive Oil


●Add Black Bean Noodles to a salted pot of boil water and cook on medium heat for 6-8mins.

●Drain Noodles and rinse with room temp water and set aside.

●Add olive oil to a wok on medium heat and add garlic and onions and saute until onions become translucent.

●Add zucchini and carrots and allow to saute for 3 mins before adding black bean noodles, black pepper and salt.

●Toss well for a further 1 min remove from heat and serve.

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