I’m always a fan of a good noodle bowl with spicy vegetables but during the summer months, I get a real treat: fresh green beans. Green beans are one of my favorite stir-fry vegetable because they hold a bit of their crispness even when cooked but still absorb and work well with a variety of sauces. This green bean stir-fry is a slight riff on this vegetable lo mein bowl because the sauce is easy and one of my favorites. I keep a small package of miso in the refrigerator, which I highly recommend. It’s great in sauces and especially lovely as an addition to my favorite veg burger.
Green Bean Stir-Fry
Author: Erin Alderson
Serves: 2 good-sized servings
- 4 ounces dried lo mein noodles
- 1/2 pound green beans
- 4 to 5 scallions
- 1/4 pound red peppers (bell or other sweet variety)
- 4 teaspoons sesame oil, divided
- 1 tablespoons sesame seeds
- Cilantro, for serving
- Toasted sesame seeds, for serving
- 1/4 cup tamari (or soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon brown rice miso
- 1 teaspoon sambal oelek
- 2 teaspoons dark muscovado sugar (or brown sugar)
- Cook noodles according to package, set aside.
- Trim the ends from the green beans then slice into 1″ pieces. Thinly slice the scallions and pepper(s). Heat a large skillet over medium heat. Add 2 teaspoons sesame oil to the pan and swirl around. Add the onions and peppers, cooking for 4 minutes or so then add in the green beans. Continue to cook for a two minutes, cover, and let cook until the green beans are almost tender, 5 to 6 minutes. Uncover, turn up heat slightly and continue to cook until the beans and red peppers are starting to char.
- Stir in the sesame seeds, cooking for a minute more. Transfer green bean mixture to a bowl.
- Returning back to the pan, heat remaining 2 teaspoons sesame oil. Add the noodles to the pan and cook, stirring occasionally, for 2 to 3 minutes. Whisk the ingredients for the sauce together and pour in to the pan, coating the noodles and cooking for a minute. Add the green bean mixture back in to the pan and toss everything until well combined. If you’re pan isn’t big enough, transfer to a bowl and toss together.
Step by Step
Green Bean Stir-Fry
Keeping this green bean stir-fry fairly simple helps to keep the time of prep and cooking down. I rarely make any big variations from this dish but occasionally I’ll add diced zucchini, summer squash, or a hot pepper or two. Beyond these additions, a few ways more ways to adapt:
Noodles: If you can’t find lo mein, try using udon or soba. If you’re looking for a gluten-free alternative, try 100% buckwheat soba noodles or brown rice noodles.
Spice: Not a fan of spice? Drop the sambal oelek, the sauce will still be good. If you can’t find sambal oelek, sriracha will work as well.
Onions: If you can’t find scallions during the summer months, regular onion will work. I just like to slice the onion really thin.