Bring a large pot of water to a rolling boil. Add green beans to the water and blanch for about two minutes, or until the beans are cooked and still have a crisp texture.
Meanwhile, fill a large bowl with ice cold water. And keep ready.
Now, using a slotted spoon, remove green beans from the boiling water.
And transfer immediately to the ice cold water, to prevent it from cooking further.
Allow them to be in the water for about five minutes. And drain green beans and set aside.
Place a pan over medium heat, add sesame oil, and minced garlic.
Saute until garlic is fragrant.
Now add green beans, Sriracha sauce, soy sauce, red chili flakes.
Toss until the green beans coated evenly with the sauce.
Notes
Storing Ideas:Refrigerate. Store the leftover sriracha green beans in an airtight container in the refrigerator for up to three days.Freezer. By freezing it in a freezer-safe container you may store up to three months.To thaw: Leave them in the refrigerator overnight, or you may thaw gently in the microwave with an increment of 30 seconds.Reheat. To reheat it you may microwave for about 30 seconds or more depending on the quantity. Microwave until it turns warm and make sure to toss in between to reheat them evenly.