These spicy garlic fried noodles and long beans work great with our Salmon with Coconut Red Curry. The wok sear on the noodles gives the dish a little crunch and the fresno chilies pair perfectly with the spice from the sauce!
Makes 4 servings
- 1 pound spaghetti
- 1/4 pound Chinese long beans, cut in half
- 2 Fresno chilies, diced
- 3 heaping tablespoons garlic, minced
- 1 teaspoon fish sauce
- 1 tablespoon peanut oil
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1 teaspoon pepper
Boil spaghetti as per package instructions. Drain and toss in toasted sesame oil, and then set aside.
In a large wok on high heat, add the peanut oil, soy, fish sauce, and sugar, allowing the liquid to get really hot. Add the garlic, chilies, beans, and spaghetti. Sear on high, tossing constantly for 5-7 minutes, until the noodles are seared and slightly crispy.
Serve with Salmon with Coconut Red Curry. Enjoy!
Pictured here with albacore tuna instead of salmon.
Recipe submitted by Eric Leskovar.