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.
Tips and Tricks: To get the nice char on the green beans, resist the urge to over stir while they are cooking. The long the contact with the pan, the better the char!
Nutrition: See the information.
- Calories: 442
- Sugar: 13.4
- Sodium: 2362.1
- Fat: 14.8
- Carbohydrates: 63.9
- Fiber: 8.3
- Protein: 16.9
- Cholesterol: 47.6