Step 1

Cut green beans into 2-inch pieces at an angel (see picture in this blog post above).

Step 2

Heat sauté pan over high heat until it is smoky hot. Add 1 teaspoon of oil and reduce the heat to medium high. Add green beans and a pinch of salt. Stir continuously and let the oil evenly coat the green beans. Fry for approximately 5 minutes. Transfer the cooked green beans into a bowl and set aside.

Step 3

Add the sliced red pepper into the hot sauté pan over medium heat. Sauté without oil for 1 minute. This helps to reduce the moisture in the bell peppers and enhances the flavor. Add 1 teaspoons of oil and continue to sauté for another minute.

Step 4

Return the cooked green beans back to the sauté pan and add the remaining salt. Stir briefly. Transfer the green beans and red pepper into a bowl and set aside.

Step 5

Add 2 teaspoons of oil, green curry paste, and coconut milk into the hot sauté pan over medium heat. Stir to mix well. Add the tofu noodles into the sauté pan and stir continuously. Approximately 30 seconds. Add soy sauce, cumin powder, and cooked vegetable. Toss to combine. Approximately 1 minute.

Step 6

Garnish with black sesame seeds (if used). Serve hot.