Zutaten für Betelnut Pejiu Wu's Emerald Fire Noodles With Cilantro Mint And Basil
- 1 tbsp vegetable oil
- 1/2 tsp fresh ginger, grated
- 1 tsp garlic, minced
- Thai Red Curry Paste
- 1 tbsp fish sauce
- Oyster Sauce
- Coconut Milk
- 1 (13.5 ounce) package fresh Chinese egg noodles
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Bean Sprouts
- Thai Green Chili
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp chili garlic sauce (plus more for extra heat)
- 1 medium bell pepper, chopped
- 1 medium carrot, shredded
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1 tsp sesame seeds (optional, for garnish)
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Zubereitung von Betelnut Pejiu Wu's Emerald Fire Noodles With Cilantro Mint And Basil
- Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking.
- While noodles cook, prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, chili garlic sauce, and fish sauce until the sugar dissolves.
- Heat a large wok or skillet over medium-high heat. Add the oil and stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the bell pepper and carrots, stir-frying for 2-3 minutes until slightly softened.
- Add the cooked noodles to the wok and toss with the sauce. Cook for 1-2 minutes until heated through and coated.
- Stir in the cilantro, mint, and basil. Taste and adjust seasoning as needed, adding more chili garlic sauce for extra heat.
- Serve immediately, garnished with extra cilantro and a sprinkle of sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
4g
Fat
23g
Carbs
1g
