I was at the farmers market in Nashville recently when I stumbled across these beauties grown by Cooper Creek Farm. I was already thinking about making a side dish that looked like a bowl of noodles, and so when I saw these chinese red noodle beans there, it felt like the universe was providing! I had to buy and give them a try. These are a variety sometimes also called and sold as yardlong beans, and its because they really are that long. They come in green like a normal hued green bean, but also this beautiful deep purple, which I did not see coming. Twirled onto a plate, they look exactly like a nest of pasta until someone takes a bite!
The most important instruction in this whole recipe is to leave them whole. Trim any dry stem tips and stop there. The second you cut them into pieces, you’ve just made green beans (purple beans?) and the noodle effect is gone. So, make your life easier and put the knife down.
They get a quick 2 (or 3) minute blanch in salted water, then straight into an ice bath. That short blanch keeps them snappy, and the ice bath helps hold the color, because red noodle beans fade toward a dull green-brown the longer they cook. Dry them really well after. I personally strained them with a strainer and let them sit for a little while I did other things, but patting dry works too if you are going straight into the pan with them. Wet beans won’t hold onto the oil and we want them to be well coated!
The flavor, which is the actual star of the bite beyond the visual element, comes from toasted sesame oil warmed gently with garlic and fresh grated ginger. Make sure to keep the heat at medium-low. Toasted sesame oil burns fast due to its low smoke point, and burnt garlic / ginger will take over the whole dish too. This is a gentle sizzle and a quick toss to coat, nothing more. Hence, why we pre-cook with the blanch on the beans. Season with salt, then grab a bundle with tongs, twist it against the side of the pan like spaghetti, and set it down in a nest. A shower of black and white sesame seeds on top finishes it and makes it look spectacular.
You’ll usually find long beans at Asian markets, and sometimes (like I have) at farmers markets in late summer and in fall. Green long beans work exactly the same way if that’s what you find instead, they are just green in color! Regular green beans will taste great with this treatment too by the way, they’re just too short to twirl. so pile up like normal instead.
If you make these, as always, tag me @herbyeater on TikTok or Instagram. Bonus points if you fool someone into thinking it’s pasta first!
Chinese Red Noodle Beans with Garlic, Ginger, and Sesame
Equipment
- Large Pot
- Colander
- Large bowl for an ice bath
- Large skillet or wok
- Microplane or fine grater
- Tongs
Ingredients
- 1 lb red noodle long beans ~454g
- 1 tbsp kosher salt, for the blanching water 18g
- 2 tbsp toasted sesame oil 27g
- 4 garlic cloves, finely minced ~12g
- 1 tbsp fresh ginger, finely grated 6g
- ½ tsp kosher salt, to finish, plus more to taste 2g
- 2 tsp white sesame seeds 6g
- 1 tsp black sesame seeds 3g
Instructions
- Bring a large pot of water to a boil and add 1 tbsp salt. Fill a large bowl with ice water.
- Trim just the dry stem tips off the beans. Leave them whole. Cutting them is how you lose the noodle effect, so put the knife down.
- Drop the beans into the boiling water for 2 minutes, until they bend easily but still have a little snap. Move them straight into the ice bath to stop the cooking and hold the color.
- Drain and pat the beans very dry. Wet beans won’t hold the oil and will spatter at you when they hit the pan.
- Warm the sesame oil in a large skillet over medium-low heat. Add the garlic and ginger and stir for 1 to 2 minutes, until fragrant and soft but not browned.
- Add the beans and toss with tongs for 2 to 3 minutes, until warmed through and glossy. Season with ½ tsp salt, taste, and adjust.
- To plate, grab a bundle with tongs, twist it against the pan like you would spaghetti, and set it down in a nest. Spoon any garlic and ginger left in the pan over the top and finish with both sesame seeds.
Notes
Any Chinese long bean works. Green ones taste the same; you just lose the purple visual color!
Regular green beans or haricots verts work as well here, but they’re too short to twirl, so this becomes a sesame green bean side and not a noodle situation.
Use all white sesame seeds if you don’t have black as well. Optional Add-ins
A spoonful of chili crisp for heat (check the label if you need it gluten-free).
A splash of rice vinegar at the end for brightness (always!)
Sliced scallions on top.
Tamari adds depth and stays gluten-free, albeit not soy free. Cooking Tips
Red noodle beans fade toward a dull green-brown the longer they cook. Keep the blanch short and the ice bath cold to help maintain color!
Toast the sesame seeds in a dry pan for 1 to 2 minutes before topping for more flavor. Storage
Keeps in an airtight container in the fridge for up to 3 days. Good cold or at room temperature. The color will darken a bit overnight.