Description
A spicy vegan recipe that will appeal to everyone.
Ingredients
Scale
- 6 ounces glass noodles
Sauce
- 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
Instructions
- 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.
Notes
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
