Coconut Rice Noodles with Ginger and Turmeric
A Southeast Asian-style dish of rice vermicelli in a fragrant coconut broth with ginger and turmeric (though grouped under the Japanese section, its coconut milk, fish sauce and turmeric flavours are closer to Thai cooking).
Nutritionper 100 gāŗ
160
Calories
3g
Protein
20g
Carbs
8g
Fat
Ingredients
| ā | kosher salt | |
| 5 oz. | 140 g | rice vermicelli |
| 2 Tbsp. | 30 ml | virgin coconut oil or vegetable oil |
| 1 | small red onion, thinly sliced | |
| 4 | garlic cloves, thinly sliced | |
| 1 " piece | ginger, peeled and finely grated | |
| 1 tsp. | 5 ml | ground turmeric |
| 1 tsp. | 5 ml | coarsely ground black pepper, plus more |
| 1 13.5-oz. can | unsweetened coconut milk | |
| 1Ā½ tsp. | 7.5 ml | honey |
| 1 Tbsp. | 15 ml | fish sauce |
| ā | toasted unsweetened shredded coconut (for serving) |
Instructions
- Bring a large saucepan of salted water to a boil. Remove from the heat; add the noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
- Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey and 1/4 cup water. Bring to a simmer; cook until the flavours come together, about 5 minutes.
- Mix fish sauce and noodles into the broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.