Ingredients:
2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
2 teaspoons oyster sauce
1/4 cup coconut milk
1 lb fresh chinese spinach egg noodles ( chow mein; available in Asian markets)
1 cup coarsely chopped mixed fresh cilantro or 1 cup mint or 1 cup Thai basil or 1 cup regular basil
1/2 cup bean sprouts
1 tablespoon minced Thai green chili or 1 tablespoon jalapeno chiles (optional)
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.
Servings: 3-4
Time preparation: 10 min.
Time total: 20 min.