Green bean and peanut noodles
Photo by Annabel Langbein media
Rice stick noodles require almost no cooking and are an inexpensive and useful pantry staple. You can also use soba or udon noodles if preferred, but you will need to boil them rather than just soak them. Their slipperiness is nicely offset by the crunch of peanuts, bean sprouts and al dente beans in this handy side dish.
|300 g||Green beans, stalk ends trimmed|
|250 g||Rice stick noodles|
|½ cup||Roasted peanuts, coarsely chopped|
|3 Tbsp||Coriander leaves, coarsely chopped|
|1 Tbsp||Sesame seeds, toasted|
|2 cups||Bean sprouts|
|4||Lime wedges, to serve|
For the quick sesame dressing
- Cut the beans in half and boil them in salted water for 3 minutes. Refresh in cold water to retain their crunch and bright green colour.
- Drop the rice noodles into a large pot of boiling water. Remove the pot from the heat immediately and allow to stand and cool for 10 minutes or longer. Drain the noodles then rinse in cold water.
- Transfer the beans and cooked, drained noodles to a large serving bowl with the roasted peanuts, coriander, sesame seeds and bean sprouts.
- To make the dressing put all ingredients in a jar and shake to combine. Toss the dressing through the noodles and season to taste with salt and pepper.
- Serve as a salad at room temperature or toss in a hot pan for 2-3 minutes for a stir-fry side dish to serve with meats. Garnish with lime wedges to serve.
More of Annabel's crunchy dishes