Recipe by Julesong
Betelnut is a Southeast Asian-style eatery/beer house in San Francisco on Union Street.
Top Review by Sueie
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.
- 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)
Directions See How It's Made
- In a large wok, saute pan, or skillet over medium heat, heat the oil.
- Add the ginger, garlic, and red curry paste and stir-fry until aromatic, about 3 minutes.
- 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).
- Just before serving, cook the noodles in a large pot of unsalted boiling water until tender, about 4 minutes.
- Increase heat under the sauce to high and add the noodles, herbs, bean sprouts, and the chili, if using.
- Toss until the noodles are heated through and well coated with sauce.
- Serve at once, on warmed plates.
- Note: Serve these noodles as a side dish with grilled meats, fish, or chicken.
- If you can't find spinach chow mein, use regular chow mein.
- Your dish won't be as emerald, but it will be fiery and delicious.
- Serves 3 or 4 as a side dish.