12 oz soba noodles (substitute your favorite long noodle if desired)
1 tbsp + 1 tsp sesame oil
2 tsp canola or corn oil
1 lb green beans, trimmed and cut into bite-sized pieces
4 cloves garlic, minced
1/2 tsp red pepper flakes
3-4 tbsp tamari, plus more for serving (see note)
Bring a large pot of water to a boil and cook the soba until al dente, about 5 minutes. Drain and rinse under cold water, and drain again. Set noodles in a large bowl and set aside.
Heat both oils in a large skillet over medium-high heat. Add the green beans and sauté, stirring occasionally for 3 minutes. Reduce the heat to low and cook, stirring occasionally, for 2 minutes more. Add the garlic and red pepper flakes and cook, stirring constantly, for 2 minutes more. Immediately pour the green bean mixture over the soba noodles, scraping the skillet well to get all the oil into the bowl. Toss the soba and the green bean mixture until the beans are evenly distributed and the soba is coated with oil. Add the tamari and toss again. Serve hot, cold, or warm, with extra tamari on the side.
Note: Tamari is similar to soy sauce in that it is made out of soybeans, but it is thicker with a more mellow flavor. Both it and hoisin sauce (a good substitute) are available in Salisbury, but in a pinch try sprinkling 2-3 tbsp of plain old soy sauce over the soba in the last step.
From Three Bowls, by Seppo Ed Farrey.
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