I’m always a fan of a good noodle bowl with spicy vegetables but during the summer months, I get a real treat: fresh green beans. Green beans are one of my favorite stir-fry vegetable because they hold a bit of their crispness even when cooked but still absorb and work well with a variety of sauces. This green bean stir-fry is a slight riff on this vegetable lo mein bowl because the sauce is easy and one of my favorites. I keep a small package of miso in the refrigerator, which I highly recommend. It’s great in sauces and especially lovely as an addition to my favorite veg burger.
A perfect way to showcase fresh summer green beans, this stir-fry is a little sweet and a little spicy.
- 4 ounces dried lo mein noodles
- 1/2 pound green beans
- 4 to 5 scallions
- 1/4 pound red peppers bell or other sweet variety
- 4 teaspoons sesame oil divided
- 1 tablespoons sesame seeds
- Cilantro for serving
- Toasted sesame seeds for serving
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown rice miso
- 1 teaspoon sambal oelek
- 2 teaspoons dark muscovado sugar or brown sugar
- Cook noodles according to package, set aside.
- Trim the ends from the green beans then slice into 1" pieces. Thinly slice the scallions and pepper(s). Heat a large skillet over medium heat. Add 2 teaspoons sesame oil to the pan and swirl around. Add the onions and peppers, cooking for 4 minutes or so then add in the green beans. Continue to cook for a two minutes, cover, and let cook until the green beans are almost tender, 5 to 6 minutes. Uncover, turn up heat slightly and continue to cook until the beans and red peppers are starting to char.
- Stir in the sesame seeds, cooking for a minute more. Transfer green bean mixture to a bowl.
- Returning back to the pan, heat remaining 2 teaspoons sesame oil. Add the noodles to the pan and cook, stirring occasionally, for 2 to 3 minutes. Whisk the ingredients for the sauce together and pour in to the pan, coating the noodles and cooking for a minute. Add the green bean mixture back in to the pan and toss everything until well combined. If you're pan isn't big enough, transfer to a bowl and toss together.
Green Bean Stir-Fry
Keeping this green bean stir-fry fairly simple helps to keep the time of prep and cooking down. I rarely make any big variations from this dish but occasionally I’ll add diced zucchini, summer squash, or a hot pepper or two. Beyond these additions, a few ways more ways to adapt:
Noodles: If you can’t find lo mein, try using udon or soba. If you’re looking for a gluten-free alternative, try 100% buckwheat soba noodles or brown rice noodles.
Spice: Not a fan of spice? Drop the sambal oelek, the sauce will still be good. If you can’t find sambal oelek, sriracha will work as well.
Onions: If you can’t find scallions during the summer months, regular onion will work. I just like to slice the onion really thin.
We’re starting to exit green bean season but before we do, pick up a pound and make them the star of dinner. Fresh green beans are a treat in vegetarian cooking and are one of my top flavors of summer. You can also use different varieties of green beans, chopped up pole beans, or long beans work as well.