Soak the pasta in warm water to cover for 10 minutes. Remove, drain and set aside.
Heat the sesame oils in a wok or large skillet and sauté the garlic and chili pepper for 1 to 2 minutes. Add the tofu and sauté for 2 to 3 minutes. Add the green beans and water, cover and simmer 2 minutes. Mix in the kuzu, stirring constantly until the liquid thickens. Stir in the shoyu and maple syrup. Add the pasta and cook for 2 to 3 minutes until the pasta is hot and tender. Place in a serving dish, garnish with the green onions and serve hot.
NOTE: For a Gluten Free recipe substitute Eden Organic Tamari Soy Sauce or a bit of Eden Sea Salt to taste in place of Eden Shoyu Soy Sauce.
8g fat (29% calories from fat),