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RECIPE EMERALD FIRE NOODLES

"Cecilia Chiang of San Francisco's Betelnut loves her noodles simple and delicious, such as this creation by Chef Barney Brown. The herbs and spices give the soft, silken noodles a delightful lift."

Noodle dishes from China for 4 persons

Ingredients

  • 2 tbsp oil
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tsp red curry paste, or to taste
  • 1 tbsp fishsauce
  • 2 tsp oystersauce
  • 1/4 cup coconutmilk
  • 1 pnd noodles, cooked
  • 1 cup fresh 'soft' herbs, basil, mint, chives, koriander/cilantro, etc.
  • handfull beansprouts
  • 1/2 tsp fresh birdseye chilis, minced (or to taste)

Preparation

Heat oil in wok, add ginger, garlic and curry paste. Stirfry until fragrant, about 3 mins.

Add fishsauce, oystersauce and cocunutmil, simmer for about 3 mins. Heat up to full and add noodles, herbs, beansprouts and herbs and chili. Stirfry until everything is covered in sauce and heated through.

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