Asian Noodles with Green Beans and Walnuts

Perfect green beans seem to be available for only a couple of summer months. This recipe for Asian noodles with green beans and walnuts is a perfect light dish to make in that brief window. You can also use frozen green beans to make this dish all year round. In that case organic whole baby green beans are the best alternative to fresh.

What kind of noodles to use: This recipe is great with soba (buckwheat noodles), udon, or Chinese wheat noodles. In a pinch, you can use ordinary or whole-grain linguine.

What to serve with Asian Noodles with Green Beans and Walnuts

Here are a few salads that pair well with this dish. With the first two choices, add a platter of baked tofu slices for a protein boost to the meal.

• Bok Choy and Red Cabbage with Snow Peas
• Orange and Watercress Salad
• Vegan Buffalo Chicken Salad

Ingredients you’ll need

• Walnuts (2/3 cup chopped)
• Soba, udon, or Chinese wheat noodles (8 ounce package)
• Slender fresh green beans (8  to 10 ounces; alternatively, use an equivalent amount of frozen — whole organic baby green beans are recommended)
• Hoisin sauce
• Dark sesame oil
• Soy sauce or tamari
• Natural granulated sugar or agave nectar
• Rice vinegar or white wine vinegar
• Scallions, thinly sliced
• Gochugaru or dried hot red pepper flakes

Recipe is adapted from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Plant-Rich & Easy Green Bean Recipes
• Warm Asian-Inspired Noodle Dishes
• Delectable Vegan Soba Noodles Recipes
• Soba Noodles with Tofu, Tomatoes, and Basil
• Sesame Soba Noodles with Leafy Greens

Continue to Content

Yield: 4 to 6

Asian Noodles with Green Beans and Walnuts

Print

Perfect green beans seem to be available for only a couple of summer months. Asian noodles with green beans and walnuts is a perfect recipe to make in that brief span of time.  Whole frozen green beans work, too!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2/3 cup chopped walnuts
• 8 ounces soba, udon, or Chinese wheat noodles
• 8 to 10 ounces slender fresh green beans, trimmed (see Note)
• 3 tablespoons hoisin sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon soy sauce or tamari, or more, to taste
• 2 teaspoons natural granulated sugar or agave nectar
• 1 tablespoon rice vinegar or white wine vinegar
• 2 to 3 scallions, thinly sliced
• Gochugaru or dried hot red pepper flakes, to taste

Instructions

1. Toast the walnuts in a dry skillet until golden and fragrant, stirring frequently. Remove to a bowl until needed.
2. Bring plenty of water to a boil in a small soup pot. Add the noodles and lower the heat. Cook at a steady simmer for two minutes, then add the green beans. Simmer steadily until the noodles are al dente and the green beans tender-crisp, about 3 to 5 minutes longer, then drain.
3. Meanwhile, combine the hoisin sauce, sesame oil, soy sauce, agave nectar, and vinegar in a small bowl and stir together.
4. Combine the noodles and sauce in a serving container. Add the scallions and walnuts and toss together. 
5. Season with gochugaru and toss again. Or, you can pass the hot seasoning around. Either way, serve at once.

Notes

Use an equivalent amount of frozen whole green beans (organic whole baby green beans are the best for this recipe) when good, fresh ones are unavailable.

Enjoy lots more recipes for pasta & noodles.