Dry-cooked green beans with noodles

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in



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.



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