Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
I thought this dish was just okay. I was hoping for more as I love soba noodles and I love green beans. I thought on their own the noodles were good and the beans were good, but didn't really mix well in this recipe. When I was eating this dish, it seemed like I was either eating beans or noodles, but not really a dish of both (that's what I mean by saying the dish didn't mix well). I cooked my beans for twice the recommended time and it still came out a little too crunchy for us. I used 1 whole tsp of chili flakes and could have used a bit more. I think the roasted sesame seeds are key to this dish. Probably won't make again though.