Szechuan Green Beans With Soba Noodles Recipes

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SPICY SZECHUAN GREEN BEANS

I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.

Provided by Tasha

Categories     Side Dish     Vegetables     Green Beans

Time 23m

Yield 2

Number Of Ingredients 9



Spicy Szechuan Green Beans image

Steps:

  • Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
  • Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g

½ pound green beans, trimmed and cut into 1-inch pieces
¼ cup water
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon white sugar
¼ teaspoon red pepper flakes

SZECHUAN GREEN BEANS AND SOBA

This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Szechuan Green Beans and Soba image

Steps:

  • Fill a large pan with water and bring to the boil. Add the soba noodles and cook for 5 minutes Drain the noodles, refresh in cold water and set aside.
  • Heat up a dry wok and add the sesame seeds, gently swirl them until they become golden and aromatic (be careful they burn easily).
  • Remove the seeds and set aside. In the same pan heat the oils over a medium high heat.
  • Trim the ends from the green beans and cut into bite size pieces.
  • Add the beans to the pan and sauté for 3 mins, turn the heat down and cook for a further 2 minutes.
  • Add the garlic and desired amount of chilli flakes (I use a small pinch) and cook for a further 2 minutes.
  • Add the noodles to the pan and toss to coat.
  • Pour on the soy sauce and serve sprinkled with the sesame seeds.

Nutrition Facts : Calories 849.1, Fat 19.7, SaturatedFat 2.8, Sodium 3387.5, Carbohydrate 150.3, Fiber 9.4, Sugar 3.9, Protein 34.6

12 ounces soba noodles
1 tablespoon sesame oil
1 teaspoon sesame oil
2 teaspoons cooking oil
1 lb green beans
4 garlic cloves, minced
1/2 teaspoon chili flakes, to taste
4 tablespoons soy sauce
2 tablespoons sesame seeds

SZECHUAN-STYLE GREEN BEANS

Make and share this Szechuan-Style Green Beans recipe from Food.com.

Provided by Mini Ravindran

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Szechuan-Style Green Beans image

Steps:

  • Heat the sesame oil in a heavy skillet or wok.
  • Add the beans and stir-fry until almost tender.
  • Add the ginger and garlic.
  • Cook for three minutes longer.
  • Add the soy and chili sauce.
  • Bring to a boil and cook for 30 seconds.
  • Serve warm.

Nutrition Facts : Calories 168.4, Fat 13.8, SaturatedFat 2, Sodium 2015.9, Carbohydrate 8, Fiber 2.5, Sugar 3.2, Protein 5.3

4 tablespoons sesame oil
3/4 lb green beans, fresh
1 teaspoon ginger, fresh,peeled and minced
1 teaspoon garlic, minced
1/2 cup soy sauce
1 teaspoon chili-garlic sauce (available in large supermarkets)

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING

You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves 6

Number Of Ingredients 20



Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing image

Steps:

  • Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
  • Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
  • Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
  • Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams

1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

SZECHUAN GREEN BEANS WITH SOBA NOODLES

Categories     Bean     Pasta     Stir-Fry     Quick & Easy

Yield 4 main course servings or 6 side dish servings

Number Of Ingredients 8



SZECHUAN GREEN BEANS WITH SOBA NOODLES image

Steps:

  • Place soy sauce in a small bowl with red pepper flakes. Cook the Soba noodles in boiling water for 3 to 5 minutes. Drain and set aside. Heat the oil and add the garlic. Sautee for 1-2 minutes, then add the string beans. Sautee until bright green and just cooked. Add the green bean mixture to the noodles and toss. Add soy sauce and red pepper as desired.

1 lb fresh string beans or asian string beans, stems removed
2-3 cloves garlic, minced
2 Tb Sesame Seeds
1 16 - oz package Soba (Japanese Buckwheat) Noodles
Soy Sauce to taste
2 Tbs Sesame Oil
1 Tb canola or vegetable oil
Red Pepper flakes to taste

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