Betelnut Pejiu Wu's Emerald Fire Noodles with Cilantro, Mint, and Basil

Total Time
Prep 10 mins
Cook 10 mins

Betelnut is a Southeast Asian-style eatery/beer house in San Francisco on Union Street.

Ingredients Nutrition


  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.
Most Helpful

Have had this in my cookbook for ages and have finally got around to trying it. I am sorry I left it so long, I truly enjoyed this dish. I am a great fan of fresh herbs and this combination is magic. I didn't use coconut milk, but evaporated milk with a few drops of coconut essence. Will most definitely be keeping this recipe.

Sueie January 28, 2003

Excellent - definitely very fiery. For those with weaker palates, I'd add some extra coconut milk. I added some vegetables and with a little tofu tossed in, this could be a meal in itself. Definitely worth trying out if you like spicy noodles :)

trelawney8 July 11, 2004