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Xin Gan Noodle Bowls with Bitter Greens and Beans
- 2 cups green beans; stems removed
- 1 1/2 Tbsp black bean paste
- 1 Tbsp fresh minced garlic
- For the noodles:
- 1 package Asian wheat noodles; cooked and drained
- 1 leek; whites only, shaved thin
- 2 Tbsp superior mixture vinegar
- 2 Tbsp soy sauce
- 1/4 cup white sugar
- 3-5 inches ginger; minced
- 1 head garlic; minced
- 2 cups spicy greens
- 1 bunch scallions; cut into 1 inch segments
- Peanut oil; as needed
In a small bowl, whisk together vinegar, sugar soy and ginger. Heat a wok to HIGH heat with a generous amount of peanut oil. Once oil begins to smoke A LOT, throw in green beans and cook until blackened and soft. Add black bean paste and garlic and toss until coated. Remove from heat and reserve. Get pan smoking hot again and add oil. Once smoking add noodles and cook until they begin to brown and char, tossing occasionally. Add leeks and toss once more. Pour in wet mixture, bitter greens and garlic and toss until greens wilt. Plate immediately and top with reserved beans.
Posted in: Appetizers, Dietary Considerations, Entrees, Fall, From the Learning Center, Learning Center, Seasonal, Sides, Spring, Summer, Vegan, Vegan Appetizers, Vegan Entree, Vegan Fall, Vegan Learning Center, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Entree, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
