Ingredients Jump to Instructions ↓

  1. 4 oz 113g Long beans - seeNote (or use green beens or haricots verts)

  2. 2 Carrots - peeled, and thinly (large) Sliced on the diagonal

  3. 8 oz 227g Pre-steamed Chinese egg noodles - seeNote (or use dried wheat noodles)

  4. 4 Garlic cloves - finely chopped

  5. 3 Shallots - finely chopped

  6. 4 teaspoons 20ml Finely-chopped fresh ginger Hot chillies - (1 to 3) - finely chopped (for milder noodles, seed the chillies)

  7. 1 tablespoon 15ml Canola oil

  8. 3/4 cup 177ml Lite coconut milk

  9. 3/4 cup 177ml Chicken stock or vegetable stock

  10. 3 tablespoons 45ml Asian fish sauce (or use soy sauce) Freshly-ground black pepper - to taste

  11. 3 tablespoons 45ml Finely-chopped scallion greens

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Long beans are Asian green beans that grow up to two feet in length. Look for them in Asian and West Indian markets or use regular green beans. Chinese egg noodles are a thin yellow pasta made from flour, eggs and a little oil. Most supermarkets carry pre-steamed egg noodles, which are partially cooked and conveniently packaged in sealed plastic bags. One widely available brand is Leasa. Other possibilities for noodles include udon, ramen, or even fettuccine. 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 crispy-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 to 8 minutes. Drain the noodles in a colander, rinse with cold water, and drain again. Puree the garlic, shallots, ginger, and chillies in a mortar and pestle or food processor. Heat the oil in a nonstick 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 to 3 minutes. Stir in the long 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. This recipe yields 4 servings. Content per Serving: calories ..

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