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  Nonya noodles
 
Yield: 4 Servings
S
 
4 oz Long beans green beans Or haricots verts      2 lg Carrots peeled Thinly sliced on diagonal
8 oz Pre-steamed Chinese egg noodles Or dried wheat noodles      4 Garlic clove(s) Finely chopped
4 ts Ginger finely chopped      1 (to 3) hot chilies Finely chopped
1 tb Canola oil      3/4 c Lite coconut milk
3/4 c Chicken or vegetable stock      3 tb Asian fish sauce Or soy sauce Freshly ground Black pepper
3 tb Scallion greens
 Finely chopped 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

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