Coconut Rice Noodles with Ginger and Turmeric
Ingredients
The noodles
-
5
oz.
rice vermicelli
-
Kosher salt
The sauce
-
2
Tbsp.
virgin coconut oil or vegetable oil
-
1
small
red onion, thinly sliced
-
4
cloves
garlic, thinly sliced
-
1
in.
piece ginger, peeled, finely grated
-
1
tsp.
ground turmeric
-
1
tsp.
coarsely ground black pepper, plus more
-
1.5
13.5-oz. can
unsweetened coconut milk
-
1½
tsp.
honey
-
1
Tbsp.
fish sauce
For serving
-
Toasted unsweetened shredded coconut
Instructions
- 1. Boil salted water in a large saucepan and add the noodles, letting them sit until al dente, about 4 minutes. Drain and rinse with cold water.
- 2. In another saucepan, heat oil over medium heat and cook onion and garlic until softened. Add ginger, turmeric, and pepper, cooking until fragrant. Stir in coconut milk, honey, and water, then simmer for about 5 minutes.
- 3. Mix the fish sauce and noodles into the broth, season with salt if needed, and serve topped with shredded coconut and additional pepper.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
5g
Sodium
400mg
Cholesterol
0mg
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