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Long Beans and Noodles

Yield Makes 2 servings

Ingredients

  • 1/2 pound yard-long beans
  • 8 ounces fresh udon or fresh Shanghai (about 1/4 in. thick) noodles
  • 2 tablespoons salad oil
  • 2 tablespoons sesame seed
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh red jalapeño or serrano chili (or 1/4 to 1/2 teaspoon hot chili flakes)
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar

Nutrition Information

  • calories 703
  • caloriesfromfat 28 %
  • protein 26 g
  • fat 22 g
  • satfat 2.4 g
  • carbohydrate 104 g
  • fiber 11 g
  • sodium 1200 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.

  2. Meanwhile, trim stem ends from 1/2 pound yard-long beans; rinse beans.

  3. To boiling water, add beans and 8 ounces fresh udon or fresh Shanghai (about 1/4 in. thick) noodles. Cook just until beans and noodles are tender to bite, 4 to 5 minutes. Drain.

  4. To prepare sesame dressing: In a 6- to 8-inch frying pan over medium heat, combine 2 tablespoons each salad oil and sesame seed. Shake pan often until seed is golden, 3 to 5 minutes. Add 1 tablespoon each minced fresh ginger, minced garlic, and minced fresh red jalapeño or serrano chili (or 1/4 to 1/2 teaspoon hot chili flakes). Stir, remove from heat, and let cool about 2 minutes.

  5. Add 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 1/2 teaspoon sugar and stir to blend.

  6. Mix sesame dressing with hot beans and noodles.