When I called Bobby into the kitchen, he was shocked. “You already cooked?” I cook almost every evening, so this was no revelation. But yes, admittedly my kitchen crusades take longer than necessary because of my picture-taking habit (I promise that most of my recipes themselves are snappy if I’m removed from the kitchen). Point taken.
This however was such a breeze and bulging with flavor and all the right textures of comfort, heat, and health.
Vermicelli Noodles and Green Beans in a Garlicky Black Bean Chili Sauce, Fried Egg and Kimchi
- 2 portions black vermicelli noodles
- 1 tablespoon sesame oil
- 1 bag frozen green beans
- 1 teaspoon soy sauce
- 1 tablespoon black bean sauce
- 1 farm-fresh egg per person
- kimchi, as much as you like!
- Bring a pot of water to boil. Add a pinch of salt. Add the noodles and follow the instructions on the packet for cooking – they should take about 7 minutes. Cook to al dente (when the noodle is still slightly stiff). Drain and run cold water over the noodles to stop them from cooking. Add the noodles back to the pot and coat with sesame oil to keep them from sticking. Cover with a lid and pay attention to the green beans now.
- Add about 1/2 in. of water to a small pot or pan. If you have a steamer contraption (like the one pictured below) place the beans in the steamer inside the pot or pan. If not, add the beans to the water. Cover and steam over medium heat. This will take about 10 minutes. Remove when they are bright green and slightly stiff, but not frozen.
- In the same pan, or in a wok, add the beans, soy sauce and garlic black bean sauce. Saute for about 3-5 minutes over medium heat. Add the noodles and continue to saute for about 5 more minutes.
- Remove the noodles back to the noodle pot (save dishes!). In the same wok or pan, fry an egg per person.
- For plating: noodles and beans first. Serve the egg on top, garnished with chives and a heaping spoonful of kimchi. Devour.