This dish is simple, and surprisingly good–one of those dishes that makes you raise your eyebrows when you first try it. The Chinese Red Noodle Bean is a red version of the long bean, which is a popular vegetable in Asian cooking. I first grew the green version in 2020, with some success, and last summer I decided to try Chinese Red Noodle Bean, from Baker Creek Seeds. It grew spectacularly, and produced lots of beans. They grow in twos, sometimes threes, and they’re among the few purple vegetables that retain their color when cooked. My friend and colleague Yujing shared this recipe with me during a workshop in Grinnell College’s Global Kitchen in summer of 2021.
Ingredients
1 lb. Chinese Red Noodle beans
2 tblsp. sesame oil
1/4 cup dry-roasted peanuts
2-3 tblsp. chopped Thai basil
salt or soy to taste
Recipe
Cut beans into 1/2 inch pieces. Heat sesame oil in wok, add beans, and stir-fry on high heat until beans are just tender; season to taste with salt or soy. Top with chopped peanuts and Thai basil.
FoodIowa 