Betelnut Pejiu Wus Emerald Fire Noodles With Cilantro Mint And Basil Food
PICKLED SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
BETELNUT PEJIU WU'S EMERALD FIRE NOODLES WITH CILANTRO, MINT, AND BASIL
Make and share this Betelnut Pejiu Wu's Emerald Fire Noodles with Cilantro, Mint, and Basil recipe from Food.com.
Provided by Julesong
Categories Asian
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- 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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