Dry-Fried Green Beans with Rice Noodles
Dry-Fried Green Beans with Rice Noodles is a popular Sichuan dish where crisp, blistered green beans are stir-fried with savory rice noodles and often minced pork, garlic, and chili. The beans are typically dry-fried to concentrate their flavor and achieve a slightly wrinkled texture, while the rice noodles add a chewy contrast. It's a classic example of Sichuan home cooking, known for its bold, savory, and sometimes spicy profile.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the rice noodles and fat from the stir-frying oil, with a good amount of fiber and vitamins (like vitamin C and K) from the green beans. A typical serving provides roughly 300-400 calories, making it a satisfying but not overly heavy meal component.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 6.5 g |
| Carbs | 32 g |
| Fat | 14 g |
| Fiber | 4.2 g |
| Sugar | 3.5 g |
| Sodium | 680 mg |
| Potassium | 320 mg |
| Vitamin A | 450 IU |
| Vitamin C | 12 mg |
| Vitamin K | 35 mcg |
| Iron | 2.1 mg |
| Calcium | 85 mg |
| Magnesium | 40 mg |
| Manganese | 0.9 mg |
Per 1 cup (210 g) · estimated, varies by recipe
💡 What's interesting
The 'dry-frying' technique is a unique Sichuan cooking method that uses minimal oil to dehydrate and intensify the flavor of vegetables, creating a distinct texture. Nutritionally, pairing fiber-rich beans with energy-dense noodles creates a balanced, filling dish that's a staple in Chinese home kitchens for its simplicity and bold flavors.
