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Nonya Noodles Recipe - Cooking Index

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Nonya Noodles

Nonya is the Malay word for "grandmother." The term refers to the unique Singaporean style of cooking that combines Chinese cooking techniques, such as stir-frying, with the Malay love of spices and coconut milk. To reduce the fat, use a "lite" coconut milk; one good brand is made by A Taste Of Thai.

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Salt - as needed
4 oz 113gLong beans - see * Note
  (or use green beens or haricots verts)
2   Carrots - peeled, and thinly (large)
  Sliced on the diagonal
8 oz 227gPre-steamed Chinese egg noodles - see * Note
  (or use dried wheat noodles)
4   Garlic cloves - finely chopped
3   Shallots - finely chopped
4 teaspoons 20mlFinely-chopped fresh ginger
  Hot chillies - (1 to 3) - finely chopped
  (for milder noodles, seed the chillies)
1 tablespoon 15mlCanola oil
3/4 cup 177mlLite coconut milk
3/4 cup 177mlChicken stock or vegetable stock
3 tablespoons 45mlAsian fish sauce
  (or use soy sauce)
  Freshly-ground black pepper - to taste
3 tablespoons 45mlFinely-chopped scallion greens

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 .. 305 protein .. 10 g total fat .. 8 g

carbohydrates .. 49 g sodium .. 808 mg cholesterol .. 49 mg

STEVEN RAICHLEN'S HIGH-FLAVOR, LOW-FAT PASTA by Steven Raichlen (c) 1996 - Viking, Penguin Group, New York, NY - 78 pages - $14.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest


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