Long Beans And Noodles

• 1/2 pound yard-long beans
• 8 ounces fresh udon or fresh Shanghai (about 1/4 in. thick) noodles
• 2 tablespoons salad oil
• 2 tablespoons sesame seed
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh red jalapeno or serrano chili (or 1/4 to 1/2 teaspoon hot chili flakes)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
2. Meanwhile, trim stem ends from 1/2 pound yard-long beans; rinse beans.
3. To boiling water, add beans and 8 ounces fresh udon or fresh Shanghai (about 1/4 in. thick) noodles. Cook just until beans and noodles are tender to bite, 4 to 5 minutes. Drain.
4. To prepare sesame dressing: In a 6- to 8-inch frying pan over medium heat, combine 2 tablespoons each salad oil and sesame seed. Shake pan often until seed is golden, 3 to 5 minutes. Add 1 tablespoon each minced fresh ginger, minced garlic, and minced fresh red jalapeno or serrano chili (or 1/4 to 1/2 teaspoon hot chili flakes). Stir, remove from heat, and let cool about 2 minutes.
5. Add 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 1/2 teaspoon sugar and stir to blend.
6. Mix sesame dressing with hot beans and noodles.

beans, fresh udon, salad oil, sesame seed, fresh ginger, garlic, fresh red, rice vinegar, soy sauce, sugar

Taken from www.myrecipes.com/recipe/long-beans-noodles (may not work)