Nonya noodles

4 Servings

Ingredients

Quantity Ingredient
Salt
4 ounces Long beans, green beans
Or haricots verts
2 larges Carrots, peeled
Thinly sliced on diagonal
8 ounces Pre-steamed
Chinese egg noodles
Or dried wheat noodles
4 Garlic clove(s)
Finely chopped
4 teaspoons Ginger, finely chopped
1 (to 3) hot chilies
Finely chopped
1 tablespoon Canola oil
¾ cup Lite coconut milk
¾ cup Chicken or vegetable stock
3 tablespoons Asian fish sauce
Or soy sauce
Freshly ground
Black pepper
3 tablespoons Scallion greens
Finely chopped

Directions

Bring 4 qts of salted water to a boil in a large pot for cooking the vegetables and noodles. Snap the ends off the beans. If using long beans, cut them into 3-inch pieces. Cook the beans in the boiling water until crisp-tender, about 2 min. Transfer the beans to a colander with a slotted spoon, rinse with ice water, and drain again.

Cook, drain, and chill the carrots the same way. Add the noodles to the boiling water and cook until tender, 6-8 min. Drain the noodles in a colander, rinse with cold water, and drain again. Pure the garlic, shallots, ginger, and chilies in a food processor. Heat the oil in a non-stick wok or frying pan. Add the garlic paste and stir-fry until fragrant, about 2 min. Stir in the coconut milk, stock, fish sauce, and pepper. Boil the mixture until slightly thickened and very flavorful, about 2 min. Stir in the noodles and simmer until most of the sauce is absorbed, 2-3 min. Stir in the beans and carrots and cook until heated. Correct the seasoning, adding fish sauce or pepper to taste. Sprinkle the noodles with the scallion greens and serve at once.

High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 53-54

From : Diane Lazarus

Related recipes