Name: Dry-cooked green beans with noodles
Yield: Serves 4 as a side dish
Cuisine: Chinese
Ingredients: 200 g (7 oz) fresh egg noodles; 1½ tsp Sichuan chilli oil (see Basics; 3 tbsp peanut oil; 1 tsp sesame oil; 200 g (7 oz) minced pork; 2 cloves of garlic, crushed with the side of a knife blade; 1 tbsp shaohsing rice wine, or dry sherry; 1 tbsp light soy sauce; salt; ½ tsp pepper; 500 g (1 lb) snake beans, or green beans; 1 tsp sugar; ½ tsp cornflour

Preparation info

Serves
4
as a side dish

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

Spicy green beans are very much the bridesmaids of Sichuan cooking, their main purpose in life being to support the bigger, flashier dishes, and to provide a balanced contrast to meatier offerings. But if you add a little pork and quite a few noodles, the dish suddenly becomes totally self-sufficient.

Ingredients

200 g (7 oz) fresh egg noodles
1½ tsp Sichuan chi

Method

Cook noodles in water at a rolling boil for 1 minute. Drain, rinse in cold water and drain thoroughly. Add 1 teaspoon chilli oil and sesame oil, mix well and set aside.

Mix pork with soy sauce, cornflour, sugar, salt and pepper and set aside.

Cut tips off snake beans and cut into 15 c