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Szechuan Green Beans and Soba

This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a complete veggie main add some cubed tofu in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey.


  • 12 ounces soba noodles
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame oil
  • 2 teaspoons cooking oil
  • 1 lb green beans
  • 4 garlic cloves, minced
  • 1/2 teaspoon chili flakes, to taste
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame seeds

Fill a large pan with water and bring to the boil. Add the soba noodles and cook for 5 minutes Drain the noodles, refresh in cold water and set aside.

Heat up a dry wok and add the sesame seeds, gently swirl them until they become golden and aromatic (be careful they burn easily).

Remove the seeds and set aside. In the same pan heat the oils over a medium high heat.

Trim the ends from the green beans and cut into bite size pieces.

Add the beans to the pan and sauté for 3 mins, turn the heat down and cook for a further 2 minutes.

Add the garlic and desired amount of chilli flakes (I use a small pinch) and cook for a further 2 minutes.

Add the noodles to the pan and toss to coat.

Pour on the soy sauce and serve sprinkled with the sesame seeds.