Green beans are a favorite vegetable of mine but I am always looking for new ways to prepare them. Green Beans with Glass Noodles is a recipe that I adapted from a Yotam Ottolenghi’s book Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. It is a great cookbook filled with very creative vegetarian recipes.I enjoy cooking and adapting recipes from this book because of his use of spices and other popular middle eastern ingredients.
Green Beans with Glass Noodles is a great vegan dish which can be served as a side dish or as main course with the addition of tofu or nuts to make it a bit more substantial. As well, it will also appeal to non-vegans. Its full of spice and tart flavors that would compliment other dishes such as Grilled Chicken and Vegetables.
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A spicy vegan recipe that will appeal to everyone.
- 6 ounces glass noodles
- 2 tablespoons grated ginger
- Juice from 3 limes
- 3 tablespoons peanut oil
- 2 tablespoons sugar
- 2 teaspoons tamarind paste
- 1 teaspoon Tamari or soy sauce
Put it together
- 1 teaspoon sea salt
- 2 tablespoons sunflower oil
- 3 garlic cloves, crushed
- 1 pound green beans
- 1 fresh red chili, seeded and finely chopped
- 3 green onions, thinly sliced, white and green parts
- 1/4 cup cilantro, chopped, plus extra leaves for garnish
- 1/4 cup fresh mint, thinly cut
- 3 tablespoons sesame seeds, toasted
- Soak the noodles in a bowl of hot water for 5-10 minutes.
- In a small bowl, whisk all of the sauce ingredients together then set aside.
- Heat a medium saucepan with water and steam or boil beans, just until they are tender but not soggy. Drain, rinse under cool water and set aside.
- Heat the sunflower oil in a large skillet or wok then add garlic and chili. When the garlic starts to turn golden, remove the pan from the heat, add sauce, noodles and green beans then stir gently.
- Add scallions, cilantro and mint.
- Return to the heat for a few seconds and add salt if necessary.
- Place on a lage platter and scatter with additional cilantro leaves and sesame seeds.
Toast sesame seeds in a small skillet for 3-5 minutes until they start to color slightly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern