Chinese Spicy Beans And Pasta
|Long green beans||3⁄4 Pound, trimmed (Chinese, 4 Cups)|
|Perciatelli||6 Ounce, cooked and drained (Long Tubular Macaroni)|
|Dark sesame oil||2 Tablespoon|
|Red bell pepper||1 Cup (16 tbs), cut into strips|
|Garlic||3 Clove (15 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dried red pepper flakes||1⁄2 Teaspoon|
1. In large pot of rapidly boiling water, cook beans with salt 5-7 minutes, until just tender. Remove beans with tongs; place in large serving bowl with perciatelli; cover with foil.
2. In medium nonstick skillet, heat oil; saute bell pepper and garlic 5 minutes, stirring occasionally. Add remaining ingredients; simmer 3-5 minutes. Pour over beans and perciatelli; toss to coat.