Recipe for Chinese Noodle beans

[SherryLee]

I purchased some heirloom seeds from Baker Creek in early spring. One of the pack of seeds I grew was the Chinese Noodle Bean. They are so fun to watch grow. I leave them to grow as long, not in time, but in length, as they will. I haven't measured them yet, but some of them have gotten pretty long. Now my question is, how do I prepare them? Has anyone else grown them, and does anyone have any recipes that you use them in?

Thank you for your help and suggestions.

Blessings,
SherryLee

[zebraman]

Hey SherryLee.I harvest them when they are about a foot long,Cut them on the diagonal and use them in Stir-fry.I'll list recipe later.If you wait too long you basically end up with Cowpeas.-

[werecat]

Hey SherryLee.I harvest them when they are about a foot long,Cut them on the diagonal and use them in Stir-fry.I'll list recipe later.If you wait too long you basically end up with Cowpeas.-
Ooo I will keep my eyes open for the recipe Z. *drool* Noodle beans are one of the things I want and is on my wish list for baker creek. :)

[Helen Wong-Joe]

I bought either the green noodle or taiwan black long (I forgot) and the beans did not grew very long and became cowpeas. I wonder why? I like to stir fry them with red or yellow onions, oyster mushrooms, peas, kohlrabi (whatever other fresh asian veggies I can get) and use a little bit of oyster sauce to finish. You can always stir fry with your favorite veggies.

[sunmad strawgirl]

I am so jealous of all of you with your long beans! I planted some this year but it never got hot enough for them to grow very well. They are still trying valiently but the poor plants are no taller than about 1.5 feet. They have kinda served as a trap crop for the rest of my beans though. :(
I like them stir-fried, especially with a ginger/garlic sauce. They are also good blanched with a sesame/garlic sauce. :)

[trudyjean]

I have mixed them with new potatoes. Use them like snap beans. Just don't cook them as long as snaps. They can up pretty good to. trudyjean

[SherryLee]

I am so jealous of all of you with your long beans! I planted some this year but it never got hot enough for them to grow very well. They are still trying valiently but the poor plants are no taller than about 1.5 feet. They have kinda served as a trap crop for the rest of my beans though. :(
I like them stir-fried, especially with a ginger/garlic sauce. They are also good blanched with a sesame/garlic sauce. :)


Thank you for the thoughtful suggestions. Looking forward to any recipes.

Do you have a recipe for the ginger/garlic and the sesame/garlic sauce? That sounds good.

Blessings,
SherryLee

[Mammabooh]

I'm so glad this thread was started. I planted these beans for the first time this year and they are finally going crazy. I love that the red ones keep their color when they are cooked...makes things so much more interesting at the supper table!

I've been cooking them in a bit of butter or olive oil and eating them when they're still crunchy. I have been wondering if there is any way to preserve them, though. Since they're not supposed to be boiled, that sort of eliminates canning...maybe I could freeze them.

[Joan]

I would be interested in hearing the recipes you have and the sauces too!
Never knew what to do with them but eat cooked and plain

[sunmad strawgirl]

OK - here is the sesame/garlic sauce I like with long beans. It also makes for a really nice sauce for udon noodles (it's original purpose - it is a recipe in "The modern vegetarian kitchen" by Peter Berley (a very nice cookbook despite it's suggestion that my kitchen should be modern and a certain tendency towards difficult-to-find ingredients).

1 cup chopped radish (any type)
1 cup tahini
1/3 cup chopped cilantro (basil tastes pretty good in this and if you don't have a fresh herb handy - it is optional)
1/4 cup honey or maple syrup
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 garlic cloves (or so, use your judgement)
1 tablespoon fresh ginger - chopped or grated
1 tablespoon sesame oil (can get away with less aromatic oil if this is not handy)
1/4 teaspoon cayenne (or more if you like it spicy)
1/2 cup water (add more if it is too thick)
1 cucumber chopped
1 scallion - chopped

After blanching or steaming the beans, you just add the sauce.

Blend in a blender (or food processor) the tahini, cilantro/herb, honey, soy sauce, vinegar, garlic, giner, oil, cayenne and water. Puree. Add any addition water slowly as you mix until you have a creamy, smooth sauce. Add more spice or salt to taste.

Toss with the noodles or beans and top with radish, cucumber and scallion bits.

[Joan]

Thank you for sharing that recipe Sunman Strawgirl!
Joan

[Sookie]

yep. Long beans rock. They just go crazy here in the west texas heat. I meant to mention them when someone did a thread about what to grow in Texas.

My husband & I used to only use them in Asian dishes------mostly in Thai(ish)stir-frys with red bell pepper, basil, coconut milk etc. I would post a recipe but we've never had one. We start from the ingrediants and go from there.

But this summer we had a glut of long beans around the time the last issue of Mother earth news came out. It had a great article about green beans in general and a recipe that went something like this:

-wash, trim, and cut greenbeans (we used the long beans) into 2" peices. 2 cups is a good amount to have

-sautee a chopped onion in olive oil over medium high heat until starting to brown just a tad.

-add beans. Sautee briefly----until beans are turning a brighter shade of green.

-Add a handful or two of finely chopped basil. Try the different kinds for different moods.

-At the last minute, add a few cloves diced garlic.

-Grind a little black pepper if you wish.

-(optional) grate a good parmesan cheese over all.

-We also put a bottle of aged champagne vinegar on the table. A sprinkle made them sing.

very good. We ate them like this by the bowlfull.

[Sookie]

Also want to mention that at first we made the mistake of letting them get too long. The longer they are, the less well they hold up to cooking, in our experience. The texture and taste aren't as good.

Now we pick them when they're about as big around as a size 6 or 7 knitting needle. (and about as long, come to think of it). :)

Maybe as big as an 8.

That should be helpful to a significant percentage of ya'll.

[Jwilson455]

I had an amazing garden this year. Everything did great except for my Chinese red noodle beans. They have finally gone nuts growing and vining up to 6 ft right now but no beans and no flowers.??? It's all ready into the 40s at night here so I wonder if I'll even see any beans. Once they se4t do they grow fast like snap beans? Still hopeful.

Jamie Zone 4