One of my favorite things about Paris—after the museums, the streetscapes, the Seine, the style, the beauty, and so on—is the green beans. Yes, you read that right. Parisian green beans are ubiquitous, and always served perfectly ripe and tender-crisp. Here at home, perfect green beans seem to be available only for a month or so in the summer. This dish is a nice way to highlight them during that brief window; however, I’m so fond of it that I use frozen green beans so I can make this regularly. I highly recommend using organic whole baby green beans, if you can find them; otherwise, French-cut beans will do.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Toast the almonds in a dry skillet until golden, stirring frequently. Transfer to a plate.
Step 2
Bring water to a boil in a large saucepan or small soup pot. Add the noodles; cook for 2 minutes, then add the green beans. Simmer steadily until the noodles are al dente and the green beans tender-crisp, 3 to 5 minutes longer, then drain.
Step 3
Meanwhile, combine the hoisin sauce and soy sauce to taste, the agave nectar, and vinegar in a small bowl and stir together.
Step 4
Combine the noodles and sauce in a serving dish. Add the scallions and toss. Season with pepper to taste, toss again, and serve.
Menu Suggestions
Step 5
This teams nicely with Spicy Sesame Broccoli (page 196). Add a platter of raw vegetables and strips of baked tofu.
Step 6
Salads that pair well with this are Great Grated Veggies with Tahini Dressing (page 175), Bok Choy, Red Cabbage, and Carrot Salad (page 176), and Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). With any of these choices, you can also add a platter of baked tofu.
nutrition information
Step 7
Calories: 319
Step 8
Total Fat: 7g
Step 9
Protein: 12g
Step 10
Carbohydrates: 57g
Step 11
Fiber: 7g
Step 12
Sodium: 715mg
