Betelnut Pejiu Wu's Emerald Fire Noodles with Cilantro, Mint, and Basil
"Betelnut is a Southeast Asian-style eatery/beer house in San Francisco on Union Street."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 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 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
- 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.
- Drain.
- 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.
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Reviews
-
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. -
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 :)
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
