Spicy Green Bean Noodle - 四季豆面

By WoonHeng · 30 min

Ingredients

Instructions

1. Make shallot oil: heat 3 tablespoons of oil in a small saucepan, add the shallots and stir-fry until slightly golden. Turn off the heat as soon as they are cooked, since the hot oil keeps cooking them. Keep the oil aside or store it in a clean jar.
2. Make the noodle sauce: in a bowl, combine 2 tablespoons of the shallot oil with 2 tablespoons of soy sauce and 2 tablespoons of hot water. Set aside.
3. Prepare an ice bath with 2-3 cups of water and some ice in a large bowl.
4. Bring a 3-quart saucepan of water to a boil and season with ½ teaspoon of salt. Blanch the green beans for 1 minute, then transfer them to the ice bath. Drain and set aside.
5. Heat about 3 teaspoons of oil in a 10-inch non-stick skillet. Add the mashed tofu and pan-fry until slightly golden. Push the tofu to the side, add a splash of oil, then sauté the ginger and garlic until fragrant.
6. Add the Sui Mi Ya Cai, chiles and green beans and stir-fry for a few seconds. Season with black vinegar, soy sauce, vegan oyster sauce and sugar, toss to combine, then transfer to a bowl.
7. Cook the noodles as directed. Put them in a bowl with the noodle sauce, top with the stir-fried mixture, add a splash of toasted sesame oil, and garnish with cilantro and toasted sesame seeds.

Summarized from WoonHeng's video. Watch it for the details.

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