Tomatoes And Long Beans Recipe

Boil noodles

Bring 2 liters of water to a rolling boil in a large pot. Add a pinch of salt if desired. Add 8 oz noodles and cook according to package instructions until just al dente (usually 4–7 minutes depending on noodle). Stir gently to prevent sticking.

Reserve ½ cup (120 ml) of the noodle cooking water, then drain the noodles in a colander. If serving cold or to stop cooking, rinse briefly under cold running water and toss with a few ice cubes to chill and stop cooking. If serving hot, skip the rinse and keep warm.

Prepare tomatoes

Core and cut the tomatoes into wedges or bite-sized irregular chunks (about 1–1½ inch). If you prefer milder texture, peel tomatoes by blanching 20–30 seconds in boiling water, then shock in ice and slip off skins before chopping.

Blanch long beans

Bring a medium pot of water to a boil. Add 1 tsp kosher salt and 1 tsp neutral oil (oil helps keep beans bright). Add trimmed and cut long beans and blanch 2–3 minutes until bright green and just tender-crisp. Immediately transfer to an ice bath (or rinse under cold water) to stop cooking and preserve color. Drain well and pat dry.

Slice scallions thinly and roughly chop cilantro leaves, keeping stems separate if you want extra crunch.

Make sesame sauce

In a medium bowl combine 3 tbs tahini with 4 tbs warm water. Whisk briskly until smooth and pourable. Add 2 tbs light soy sauce or tamari, 1 tbs black or rice vinegar, 1 tsp sugar (or maple syrup), and 1 tbs chili oil. Whisk until fully combined and smooth. If too thick, add up to 1–2 tbs additional warm water to reach a creamy sauce that will coat the noodles.

Add Sichuan pepper

Stir in 1 tsp Sichuan peppercorn oil or 1 tsp freshly toasted and finely ground Sichuan pepper to the sauce, tasting and adjusting so the numbing aroma is present but not overpowering.

Taste the sauce and adjust seasoning: add a touch more soy for saltiness, vinegar for brightness, or chili oil for heat. Set aside.

Combine noodles and sauce

Place drained warm (or chilled) noodles in a large mixing bowl. Pour the prepared sesame-Sichuan sauce over the noodles. Toss vigorously using tongs or chopsticks to evenly coat the noodles. If the mixture seems dry, add 1–2 tbs reserved noodle cooking water and toss again to loosen and create a glossy coating.

Add vegetables

Fold in the blanched long beans and tomato chunks gently so they are evenly distributed but not crushed. Reserve a few cilantro sprigs and scallion pieces for garnish.

Finish and garnish

Divide the dressed noodles and vegetables among 2–3 bowls. Drizzle a little extra chili oil on top if desired, sprinkle toasted sesame seeds, the sliced scallions, and the chopped cilantro. Optionally add an extra pinch of ground Sichuan pepper for presentation.