Szechuan Green Beans and Soba

READY IN: 20mins
Recipe by PinkCherryBlossom

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.

Top Review by zaar junkie

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.

Ingredients Nutrition


  1. 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.
  2. Heat up a dry wok and add the sesame seeds, gently swirl them until they become golden and aromatic (be careful they burn easily).
  3. Remove the seeds and set aside. In the same pan heat the oils over a medium high heat.
  4. Trim the ends from the green beans and cut into bite size pieces.
  5. Add the beans to the pan and sauté for 3 mins, turn the heat down and cook for a further 2 minutes.
  6. Add the garlic and desired amount of chilli flakes (I use a small pinch) and cook for a further 2 minutes.
  7. Add the noodles to the pan and toss to coat.
  8. Pour on the soy sauce and serve sprinkled with the sesame seeds.

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