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Chinese Broad Bean and Potato Stir-Fry with Noodles

Chinese Broad Bean and Potato Stir-Fry with Noodles

This is a classic dish in Northern China, it's usually made with broad beans, potatoes, pork or beef chunks as you wish, and freshly made noodles. This is an easier version by using spaghetti, I also omit the meat to make it a meatless but still very tasty.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


8 ounces spaghetti
reserve 2 cups cooking pasta water
½ tablespoon sesame oil
3 tablespoons vegetable oil
4 cloves garlic
freshly minced
½ inch ginger
peeled and freshly minced
4 scallions, spring or green onions
1 star anise
break into a few pieces
6 whole sichuan peppercorns
4 whole black peppercorns
2 medium potatoes
peeled and cut into 2-inch long and 1/2 inch wide strips
1 pound broad beans
stems removed, and snipped into 2-inch pieces, or regular green beans
3 tablespoons soy sauce, tamari
or to taste
½ tablespoon rice vinegar


Bring a large pot of water to a boil, cook the pasta according to the direction on the package. Reserve 2 cups of cooking pasta water. Drain well and toss with ½ tablespoon of sesame oil, set aside.

Heat vegetable oil in a wok or a large sauté pan over medium high heat until hot. Add garlic, ginger, scallions, star anise pieces, sichuan and black peppercorns, stirring constantly, and very fragrant, about 1 minute.

Add potatoes and broad beans, stirring often, and cook for about 8 minutes until the potatoes and broad beans start to become tender. Add ½ cup cooking pasta water into vegetables, and lower the heat to medium.

Cover and cook for about 10 minutes, or until the potatoes are tender and creamy, beans are tender too, stirring often.

Add another ¼ cup to ½ cup of cooking pasta water during the cooking to prevent the potatoes and beans from being burning, also use the steam to cook them. Stir in soy sauce and rice vinegar until well combined.

Add the cooked spaghetti on top, add ¼ cup to ½ cup pasta cooking water, and toss until evenly distributed. Cook for another 1 to 2 minutes until heated through and the mixture looks starchy.

You may need to adjust the seasoning by adding more soy sauce and vinegar. Serve warm.


If you want to add some meat, cut some beef or pork into ½-inch chunks.

After the garlic, ginger, and scallions are cooked, stir in the meat chunks, and add some soy sauce. Cook for 3 to 5 minutes until all the chunks are browned up. Then add potatoes and beans, following the rest of the recipe.


* not incl. in nutrient facts



almost 6 years

This is the kind of food that accompanied me to grow up. When my parents make it, they always make fresh noodles from scratch by hands, which is the most amazing thing when I think of it now, at age 32 and far away from them in a different country...

It was actually the first time that I made this by myself, and I was amazed by how delicious it came out, just like the one my parents used to make all the time.

It was quite easy and you only need a few ingredients. The best part is that at the end of cooking, the potatoes all turn into starchy and creamy, and the noodles are coated with all these yumminess. Also star anise and peppercorns are two musts, they really add some tangy and delicious flavor.

I certainly enjoyed it and it brought back some of the sweet memories from my childhood with my parents.

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 40327% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 688mg 29%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 20%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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