Toasted Noodles in an Asian Fashion

This recipe is somewhat of an Asian/Italian fusion, two exquisite cuisines combined with delicious results.


3 cups NoodlesFine, 2-3 inches in length, or Angel Hair broken into that length1
1 cup Bouillon, VegetarianIf not using
1 cup Green BeansCut into 1/4 inch slices
2 tbsp Yellow OnionOr any cooking onion, diced; less or more to taste
¼ cup Red Pepper, FreshDiced about 1/4 inch
3 tbsp Safflower OilOr preferred oil for Asian preparations
2 tbsp Soy Sauce
1 tbsp Peanut ButterCrunchy or smooth
½ tsp Sesame Oil
2 tsp MolassesI use the dark variety.
½ tsp GarlicMinced
1 tsp Ginger, freshMinced, or use 1/2 teaspoon ground dried ginger
1 tsp CornstarchScant
1   Egg/s
2 tbsp ScallionsSliced thinly
1 tbsp Sesame SeedsToasted to a light brown if possible
cups Bean SproutsOptional, or whatever variety of sprout you choose


1 For toasting the noodles, place them in a baking pan such as a cake pan; bake them at 350 degrees for fifteen minutes or so, tossing every five minutes until the noodles turn a golden brown. This step can be done early in the day and the toasted noodles set aside for the complete preparation.
2 In a small to medium saucepan set on medium heat, pour a teaspoon or so of the oil. Saute the onion first until just barely translucent; add the noodles and saute with the onions for a few minutes. The noodles may appear just a shade deeper in color.
3 Add the bouillon and let it simmer with the noodles and the green beans in the pan without covering. Gently stir and continue cooking just until the liquid is absorbed by the noodles. The noodles should be softened but not limp (al dente) and the beans just nicely steamed. If the liquid evaporates before the noodles are cooked to this point, add just a tablespoon or so of water and continue cooking the noodles, watching that they are cooked to the right point but not sticking to the bottom of the pan, hopefully. This process should take not more than ten minutes. Set the pan aside. This step also could be done earlier in the day.
4 Prepare the sauce: In a small bowl, combine the soy sauce, peanut butter, molasses, sesame oil, minced garlic, minced fresh ginger, and the cornstarch. Mix together until well-combined. This step can be done earlier in the day.
5 When ready for final preparation place a good-sized saute pan on medium/high heat. When the pan is quite hot, add one tablespoon of oil. When the oil is quite hot add the beaten egg and just tilt the pan as the egg sizzles. When cooked on the underside, lift the egg up and turn it over to brown on the other side. Lift the egg out of the pan; place it back in the bowl in which it was beaten. With a fork and knife, or whatever works, cut up the egg into pieces of about one half inch.
6 In the same saute pan, add the remaining oil. Add the red pepper and let it saute briefly. Then add the noodles, string beans, and optional bean sprouts. Mix and combine while cooking, adding the sauce immediately. Continue to mix so that the sauce is cooked to the point that the cornstarch loses its uncooked flavor. You'll note that the noodles absorb the sauce. If needed add a few teaspoons of water as the noodles and sauce cook and the cornstarch is fully cooked. This takes ten minutes or so.
7 The dish is finished. Just sprinkle on top the prepared egg, the sliced scallions and sesame seeds.