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

Recipe by Julesong
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READY IN: 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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