Sesame Green Beans with Ramen Noodles

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Author: Sharon Matten - Kosher Everyday
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Vegetable
Method: Cooking
Cuisine: Plant Based
Diet: Kosher

Description

Sesame Green Beans with Ramen Noodles are fresh, unique, savory and tangy with SO MUCH umami-packed sesame flavor. The tender, crisp green beans and soft brown rice ramen noodles are coated in a sesame, soy sauce and brown sugar dressing that creates a new and intriguing twist on everyday green beans and traditional sesame noodles! You can serve it hot or cold, for dinner or as a Shabbat side. It’s perfect for your Thanksgiving green bean side dish too!

Ingredients

Units Scale

1 tablespoon toasted sesame oil
1/4 teaspoon garlic oil, or 1/4 teaspoon freshly minced garlic + 1/4 teaspoon extra virgin olive oil
4 ounces shiitake mushrooms, sliced
1 tablespoon black sesame butter (tahini)
1 pound fresh green beans, trimmed and blanched
2 brown rice ramen cubes, cooked, drained and rinsed with cold water – DO NOT OVERCOOK
3 tablespoons brown rice vinegar
2 tablespoons soy sauce
1/4 cup toasted sesame oil
2 tablespoons brown sugar
1 cup green onion, thinly sliced
2 tablespoons toasted sesame seeds, plus more for garnish

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Instructions

Heat the tablespoon of toasted sesame oil and garlic oil in a large wok or skillet over medium/high heat. Add the shiitake mushrooms and cook until soft.
Reduce the heat to medium and add the black sesame butter and stir until the mushrooms are evenly coated.
Stir in the green beans and toss until completely coated, then add the ramen noodles and gently stir to combine.
Off the heat then add the brown rice vinegar, soy sauce, quarter cup of toasted sesame oil and brown sugar. Toss until all the ingredients are evenly blended.
Sprinkle with the green onion and toasted sesame seeds and mix.
Serve hot or cold, garnished with additional toasted sesame seeds. May be made a day ahead and stored tightly covered in the refrigerator and served cold.