White Bean and Sage Stir-Fried Noodles

Name: White Bean and Sage Stir-Fried Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz (225 g) wide egg noodles; 1½ cans (15 oz each) (425 g) canned cannellini beans, drained and rinsed; 4 tbsp (60 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 12 leaves (3 g) fresh sage leaves, roughly torn or left whole if small; 2 sprigs (2 g) fresh rosemary sprigs, leaves picked from stem; ½ cup (120 ml) vegetable broth; to taste red pepper flakes (optional); to taste sea salt; to taste freshly ground black pepper; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated (optional); ½ whole lemon, zest only (optional)

From the MyKitchenBank Kitchen

Tender egg noodles tossed with creamy cannellini beans, fragrant sage, and rosemary in a light garlic-infused oil. This dish bridges Italian comfort cooking with quick stir-fry technique, delivering earthy, herbaceous flavors in about 30 minutes. Perfect as a main course or hearty side.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 4 servings

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Steps

Before you start

Read through the recipe—this moves quickly once you start cooking
Bring a large pot of salted water to a boil before you begin prep
Have all ingredients prepped and within arm's reach of the stove

1
Cook the noodles
- Bring the large pot of salted water to a rolling boil.
- Add the egg noodles and cook according to package directions, usually 6–8 minutes, until just tender but still with a slight firmness when bitten.
- Drain in the colander, shaking to remove excess water.
- Set aside.
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Ready when: Noodles are tender but still have a slight bite
Tip: Don't overcook—they'll continue to soften when tossed with the hot bean mixture
2
Infuse the oil with herbs
- While the noodles cook, pour the olive oil into the wok or large skillet and place over medium-high heat.
- Once the oil is shimmering (about 1 minute), add the minced garlic, sage leaves, and rosemary leaves.
- Stir constantly for 30 seconds until fragrant but the garlic doesn't brown.
- The herbs will crackle gently.
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Ready when: Garlic is fragrant and just beginning to turn golden at the edges; herbs release their aroma
Tip: Keep the heat at medium-high so the garlic perfumes the oil without burning—burned garlic tastes bitter
3
Add beans and broth
- Pour the rinsed cannellini beans into the oil.
- Stir and coat them for about 1 minute, then add the vegetable broth.
- Increase the heat to high and bring to a gentle simmer.
- Cook for 2–3 minutes, stirring occasionally, until the beans are warmed through and the mixture reduces slightly.
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Ready when: Beans are heated through and broth has reduced by about one-third; mixture is simmering
Tip: Stirring prevents the beans from sticking to the bottom and distributes the broth evenly
4
Combine noodles and beans
- Add the cooked noodles to the bean mixture in the wok.
- Using a wooden spoon or spatula, toss constantly for 2–3 minutes, lifting and folding the noodles so every strand gets coated in the herb-infused oil and beans mix.
- The noodles will absorb some of the liquid.
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Ready when: Noodles are evenly coated, heated through, and combined with the beans; mixture looks cohesive
Tip: Keep the heat high enough to warm everything through but not so high that the noodles stick or dry out
5
Season to taste
- Remove from heat.
- Taste a small forkful.
- Season with sea salt, black pepper, and a small pinch of red pepper flakes (if using) to your preference.
- Toss once more to distribute the seasoning evenly.
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Ready when: Noodles taste well-seasoned with balanced salt and pepper
Tip: Taste before adding all the salt—the broth and beans may already have sodium
6
Finish and serve
- Divide the noodles among four bowls or plates.
- If desired, top each serving with a small handful of grated Parmigiano-Reggiano and a pinch of lemon zest.
- Serve immediately while hot.
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Tip: Lemon zest adds brightness; grated cheese adds richness—both are optional but elevate the dish

Good to know

Tips

Have your prep completed before you start cooking—stir-frying is fast, and you won't have time to chop while the pan is hot
Tearing the sage rather than cutting it releases more aromatic oils and prevents bruising the delicate leaves
For extra earthiness, finish with a drizzle of white truffle oil or a splash of aged balsamic vinegar
This dish is naturally vegetarian and can easily become vegan by omitting the Parmesan and lemon zest, and using vegetable broth

Make ahead

Drain and rinse the canned beans up to 1 day ahead and store in an airtight container in the refrigerator. Mince the garlic and pick the herb leaves up to 4 hours ahead, storing in separate containers in the fridge. Do not cook the noodles until you're ready to serve—cook them fresh just before combining.

Storage & reheating

Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat with a splash of vegetable broth or water for 2–3 minutes, stirring occasionally, until warmed through. The texture of the noodles will soften slightly on standing.

Substitutions

wide egg noodles → Fresh or dried linguine, or pappardelle ribbons. Adjust cooking time to package directions. Fresh pasta cooks in 2–3 minutes; dried in 8–10.
canned cannellini beans → White kidney beans or Great Northern beans. Both have a similar creamy texture. Use the same amount.
fresh sage leaves → Fresh basil or parsley (2 tablespoons chopped). For a lighter, fresher flavor; add basil only in the final step to preserve its bright color and taste.
vegetable broth → Chicken broth or pasta cooking water (reserved from step 1). Pasta water adds starch, creating a silkier sauce; chicken broth adds savory depth.