Recipe: Nonya Noodles

Nonya Noodles
Source: High-Flavor, Low-Fat Pasta by Stephen Raichlen
Yield: 4 servings

salt
4 oz long beans, green beans or haricots verts
2 large carrots, peeled, thinly sliced on diagonal
8 oz pre-steamed Chinese egg noodles or dried wheat noodles
4 garlic cloves, finely chopped
4 tsp ginger, finely chopped
1 (to 3) hot chilies, finely chopped
1 tbsp canola oil
3/4 cup lite coconut milk
3/4 cup chicken or vegetable stock
3 tbsp Asian fish sauce or soy sauce
freshly ground
black pepper
3 tbsp scallion greens, finely chopped

Bring 4 quarts 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 minutes. 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.

Puree 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 minutes.

Stir in the coconut milk, stock, fish sauce, and pepper. Boil the mixture until slightly thickened and very flavorful, about 2 minutes.

Stir in the noodles and simmer until most of the sauce is absorbed, 2-3 minutes.

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.