Betelnut Pejiu Wu'S Emerald Fire Noodles With Cilantro, Mint, And Basil

1. 1

   In a large wok, saute pan, or skillet over medium heat, heat the oil.

2. 2

   Add the ginger, garlic, and red curry paste and stir-fry until aromatic, about 3 minutes.

3. 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. 4

   Just before serving, cook the noodles in a large pot of unsalted boiling water until tender, about 4 minutes.

5. 5

   Drain.

6. 6

   Increase heat under the sauce to high and add the noodles, herbs, bean sprouts, and the chili, if using.

7. 7

   Toss until the noodles are heated through and well coated with sauce.

8. 8

   Serve at once, on warmed plates.

9. 9

   Note: Serve these noodles as a side dish with grilled meats, fish, or chicken.

10. 10

    If you can't find spinach chow mein, use regular chow mein.

11. 11

    Your dish won't be as emerald, but it will be fiery and delicious.

* Per serving · 4 servings · Values may vary.