Thursday, July 29, 2010

Szechuan Green Beans and Soba

This made a delightful lunch on a hot day! Paired with a sliced tomato salad, we were fortified for the rest of the afternoon. This noodle dish is a trifecta -- a snap to make, good for you, and looks impressive to your guests.

Szechuan Green Beans and Soba
Three Bowls

12 oz soba
1 T + 1 tsp sesame oil
2 tsp canola oil
1 lb green beans, trimmed and cut into bite-sized pieces
4 cloves garlic, minced
1/2 tsp red pepper flakes
3-4 T tamari sauce
2 T sesame seeds, toasted (opt)






































Bring a large pot of water to a boil and cook soba until al dente, about 5 minutes. Drain, rinse under cold water, and drain again. Place noodles in a large bowl and set aside.




Heat both oils in a large skillet over medium heat. Add green beans and saute 3 minutes. Reduce heat to low and cook 2 minutes more. Add garlic and red pepper flakes and cook 2 minutes longer. Immediately pour green bean mixture over soba noodles, scraping the skillet well to get all the oil into the bowl.

Toss soba and green bean mixture until beans are distributed and soba is coated with oil. If serving immediately, add tamari and toss again. Place in a serving bowl and garnish with sesame seeds, if using.

This dish can also be made several hours ahead of time and served at room temperature. If serving later (or, if you anticipate leftovers), do not add tamari until just before serving.

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