Nonya Noodles

This Nonya Noodles recipe captures the essence of Peranakan cuisine with a fragrant blend of aromatics and a rich, creamy coconut sauce. The dish features tender Chinese egg noodles tossed in a savory mixture of garlic, ginger, and chilies, balanced by the mild sweetness of carrots and the crunch of long beans or haricots verts. The sauce is built using lite coconut milk and stock, simmered until it clings beautifully to the noodles. ItâÂÂs a quick, flavorful meal that delivers complex tastes without overwhelming heat. Perfect for a busy weeknight dinner or a light vegetarian lunch, this dish brings a burst of Southeast Asian flair to your table. Serve it immediately for the best texture and flavor.

Cooking Method: Boiling, Frying, Steaming, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 285

Dietary: Vegan

Description

This Nonya Noodles recipe captures the essence of Peranakan cuisine with a fragrant blend of aromatics and a rich, creamy coconut sauce. The dish features tender Chinese egg noodles tossed in a savory mixture of garlic, ginger, and chilies, balanced by the mild sweetness of carrots and the crunch of long beans or haricots verts. The sauce is built using lite coconut milk and stock, simmered until it clings beautifully to the noodles. ItâÂÂs a quick, flavorful meal that delivers complex tastes without overwhelming heat. Perfect for a busy weeknight dinner or a light vegetarian lunch, this dish brings a burst of Southeast Asian flair to your table. Serve it immediately for the best texture and flavor.

Directions

1
Bring a large pot of salted water to a boil.
2
Snaps the ends off the beans and cut long beans into 3-inch pieces.
3
Cook the beans in the boiling water until crisp-tender, about 2 minutes.
4
Transfer the beans to a colander with a slotted spoon, rinse with ice water, and drain well.
5
Cook the carrots in the same boiling water until crisp-tender, then drain and chill.
6
Add the noodles to the boiling water and cook until tender, 6-8 minutes.
7
Drain the noodles in a colander, rinse with cold water, and drain again.
8
Puree the garlic, ginger, and chilies in a food processor or mortar.
9
Heat the oil in a non-stick wok or frying pan over medium-high heat.
10
Add the garlic paste and stir-fry until fragrant, about 2 minutes.
11
Stir in the coconut milk, stock, fish sauce, and pepper.
12
Bring the mixture to a boil and simmer until slightly thickened, about 2 minutes.
13
Add the cooked noodles and simmer until most of the sauce is absorbed, 2-3 minutes.
14
Stir in the blanched beans and carrots and cook until heated through.
15
Adjust seasoning with additional fish sauce or pepper to taste.
16
Sprinkle with scallion greens and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 6.5g33%
Sodium 450mg19%
Total Carbohydrate 42g15%
Dietary Fiber 3.5g15%
Sugars 4.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: nonya, noodles, peranakan, coconut, spicy, garlic, ginger, long beans, carrots, stir fry, quick dinner, vegetarian, asian, wok, easy, weeknight, flavorful, healthy, light, comfort food

Read it online: https://www.chefs-mate.com/recipe/nonya-noodles/