These noodles are my latest obsession.
I love how flavorful they are – sweet, spicy, and salty and that beautiful crunch coming from the beans and freshly roasted almonds, amazing! All that ready in less than 30 minutes 👌
Save this recipe for a plant-based weeknight dinner inspiration 💚
🍽 Serves 4
🕘 25-30 minutes
Ingredients
2 cups of frozen green beans
1 cup of almonds
150g of vermicelli noodles
1 tsp sesame oil
3 cloves of garlic (minced)
1 brown onion (chopped)
3 Tbsp soy sauce/tamari sauce
2 Tbsp maple syrup
1 tsp chili paste
1 tsp ginger powder
Toppings:
Sesame seeds
Chili flakes (optional)
Instructions
Prepare the ingredients. Chop the onion and mince the garlic. Soak vermicelli noodles according to the packaging.
In a medium pot, bring water to boil, add a big pinch of salt and place frozen beans. Bring to boil again and cook for approx. 7 minutes until the beans are almost cooked – still a little bit crunchy. You don't want them overcooked though, trust me 😉
Heat a large frying pan to medium, add almonds and roast frequently stirring for approx. 5 minutes – until golden brown.
In a large frying pan, heat the oil to medium. Add garlic and onion and sauté for 3 minutes. Add green beans, stir well and sauté for 3 more minutes.
Add almonds, soy sauce, maple syrup, chili paste and ginger powder. Mix until well combined.
Using tongs incorporate vermicelli noodles.
Serve topped with sesame seeds and chili flakes.
Enjoy!
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