Szechuan Green Beans With Soba Noodles Recipes

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.

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

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.

Steps:

• To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.
• In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.
• Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.

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.

Steps:

• Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
• Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
• Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
• Toss green beans and sauce together in a bowl; top with sesame seeds.

Steps:

• In 3-quart saucepan, cook noodles as directed on package, adding green beans during last 4 minutes of cook time. Drain; pour into large bowl. Cover to keep warm.
• In same saucepan, mix remaining ingredients except peanuts, sesame seed and onions; cook over medium heat, stirring with wire whisk, until smooth and warm.
• Pour sauce over cooked noodles and beans; toss to mix. Sprinkle with peanuts, sesame seed and onions. Serve warm.

Steps:

• Place a medium-large wok or heavy deep skillet over medium high heat.
• After a minute, add the oil.
• Wait a minute or so, and add the green beans.
• Turn the heat to high and stir fry for about 5 minutes, or until the beans are well seared.
• Add the garlic, salt, and ginger (and optional red pepper).
• Stir-fry for several more minutes, then remove from heat.
• Serve hot, warm, or at room temperature.

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.