Betelnut Pejiu Wu's Emerald Fire Noodles With Cilantro, Mint, And Basil

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon thai red curry paste
• 1 tablespoon fish sauce
• 2 teaspoons oyster sauce
• 1/4 cup coconut milk
• 1 lb fresh chinese spinach egg noodles (chow mein; available in asian markets)
• 1 cup coarsely chopped mixed fresh cilantro or 1 cup mint or 1 cup thai basil or 1 cup regular basil
• 1/2 cup bean sprouts
• 1 tablespoon minced thai green chili or 1 tablespoon jalapeno chile (optional)

Recipe

• 1 in a large wok, saute pan, or skillet over medium heat, heat the oil.
• 2 add the ginger, garlic, and red curry paste and stir-fry until aromatic, about 3 minutes.
• 3 add the fish sauce, oyster sauce, and coconut milk and simmer for 3 minutes (the sauce can be made ahead to this point and set aside for 2 to 3 hours. reheat before continuing).
• 4 just before serving, cook the noodles in a large pot of unsalted boiling water until tender, about 4 minutes.
• 5 drain.
• 6 increase heat under the sauce to high and add the noodles, herbs, bean sprouts, and the chili, if using.
• 7 toss until the noodles are heated through and well coated with sauce.
• 8 serve at once, on warmed plates.
• 9 note: serve these noodles as a side dish with grilled meats, fish, or chicken.
• 10 if you can't find spinach chow mein, use regular chow mein.
• 11 your dish won't be as emerald, but it will be fiery and delicious.
• 12 serves 3 or 4 as a side dish.