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

READY IN: 20mins
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.

Ingredients Nutrition

Directions

  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.

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