Dry-cooked green beans with noodles

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

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

Asia
China
Main course
Noodles

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