You can serve this noodle warm or at room temperature which makes it perfect for the warmer weather these days. To serve, simply add the toppings and mix everything together before serving. Set it aside until ready to use.Ĭook your choice of noodles as directed and add to the sauce bowl. Add the Sui Mi Ya Cai, chile, and stir-fry to combine.Īdd the blanched green beans back and the seasoning, then toss everything until well-combined. Once the tofu is slightly golden, push them aside and continue to sauté the spices until fragrant. Then, sauté some mashed tofu in a heated non-stick skillet. This step will stop the cooking and the green will retained. To keep the green bean crunch, quickly blanched them in hot water and drain them into an ice bath. Step 2: Make the green bean toppingĪs mentioned above, this green bean stir-fry can be served as a side dish by itself for rice or topping for today’s noodle. It’s easier to toss the noodles that way and you can adjust the taste accordingly. I highly recommend that you make the noodle by 1 serving. The noodle sauce is simply the shallots oil you made, soy sauce, and hot water. It’s probably one of my go-to sauces for tossed noodles that is as close to Kon Lo Mee from home as possible. If you have made my Tofu Katsu noodle before, this noodle sauce is very similar to that. So, make a large batch and use the oil for cooking as well. This oil immediately gives the noodles the homemade taste that I love. Shallot oil is really easy to make and one of my mom’s favorite oil to use in tossed noodles. Step 1: Make the shallot oil and noodle sauce So, let’s check out how to make the spicy green bean and tossed noodle today! This recipe is inspired by Cat’s Kitchen (YouTube) – please note his channel is not vegan. The flavor combo is just so tasty and fragrant that I could simply pair it with rice too. It’s a type of preserved mustard greens that I must add to my Dan Dan noodles. To make it more flavorful, I added tofu and sautéed it with a Sichuan sweet and salty condiment – Suì Mǐ Yá Cài, 碎米芽菜. So, I’m using them as the star for the toppings of this noodle. The stems are tender, sweet, and have an addicting crunch. If you haven’t tried the haricot vert, you need to try it, especially in this dish. So, when I was at Trader Joe’s market last week and saw Haricot Vert (green bean), I had to get a bag. This spicy green bean noodle (四季豆面, Sì jì dòu miàn) recipe is super easy to put together and only needs a few simple pantry ingredients.Īre you a fan of green beans? It’s actually one of the easiest greens to add to any dish, be it in fried rice, stir-fries, or in a salad.
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