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5 from 2 votes

Spicy Green Bean Noodle - 四季豆面

This spicy green bean mix is so delicious and flavorful. It's easy to make and goes well with a bowl of rice or a filling for dumpling. Today, you'll see how to make it as a topping for your noodles.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Asian, Chinese
Keyword: 30-minute, Alliumfree, Chinesefood, noodles
Servings: 2
Author: woonheng


  • 2 servings noodles of choice cook as directed
  • 6 oz fresh green beans chopped
  • 7 oz [200g] firm tofu mashed
  • 1 tablespoon Sui Mi Ya Cai
  • 3 dried chile softened and chopped
  • 2 garlic cloves minced
  • ½ teaspoon minced ginger
  • ½ tablespoon black vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan oyster sauce
  • 1 teaspoon sugar
  • salt to taste
  • splash of toasted sesame oil
  • a handful of chopped cilantro
  • a handful of toasted sesame seeds
  • neutral oil for cooking

Shallot Oil

  • 3 small shallots thinly sliced
  • 3 tablespoons of neutral oil

Noodle Sauce (for 2 servings)

  • 2 tablespoons shallot oil with shallots
  • 2 tablespoon soy sauce
  • 2 tablespoons hot water


  • Prepare the shallot oil: Heat a small saucepan with 3 tablespoons of oil. Add the shallots and stir-fry until the shallots turn slightly golden.
  • Remove the pan from heat and set aside until ready to use or store the oil in a cleaned jar. Please note that the hot oil will continue to cook the shallots so turn off the heat as soon as the shallots are fully cooked through.
  • Noodle sauce: Using the oil you've just prepared, add in 2 tablespoons of soy sauce and hot water to make the noodle seasoning. Set it aside.
  • Prepare the green beans: Fill 2-3 cups of water in a large bowl and add in some ice and set it aside.
  • Then, fill a 3-quart saucepan with water and bring it to boil and season with ½ teaspoon of salt.
  • Blanch green beans for a minute. Sieve out the green beans into the ice bath. Drain out the water and set aside.
  • To make the topping, heat a 10" non-stick skillet and add about 3 teaspoons of oil. Add the mashed tofu and pan-fry until slightly golden.
  • Push tofu to the side of the pan and add a splash of oil. Then, continue to sauté the ginger and garlic until fragrant.
  • Add the Sui Mi Ya Cai, chile, and green beans and stir-fry for a few seconds.
  • Season with black vinegar, soy sauce, vegan oyster sauce, sugar, and toss to combine. Transfer the mixture to a bowl and it's ready to be served as-is with rice.
  • To pair the green bean mix with noodles, cook the noodles of your choice as directed.
  • Transfer cooked noodles to a bowl with noodle sauce. Top with stir-fried greens, add a splash of toasted sesame oil and garnish with cilantro and toasted sesame seeds before serving.



  • The noodle sauce is for 2 servings and I highly recommend that you make each serving by itself. It's easier to toss and season the noodles this way.
  • The noodle I'm using is a little saltier, so please adjust the saltiness accordingly if you are using other brands. Thanks!