Coconut Rice Noodles with Ginger and Turmeric
by Chris Morocco
Yield: 4 servingsCook: 8 minutes
Ingredients
You have 4 of 11
produce
- ○1 pieceginger(peeled, finely grated)
- ○4garlic cloves(thinly sliced)
- ✓1red onion(thinly sliced)
grain
- ○5 ozrice vermicelli
pantry staple
- ○1 tspground turmeric
- ○2 Tbspcoconut oil or vegetable oil
- ✓1 tspblack pepper(coarsely ground)
- ✓1½ tsphoney
- ✓1 Tbspfish sauce
- ○kosher salt
other
- ○shredded coconut(toasted, unsweetened)
- ✓13.5 ozcoconut milk(unsweetened)
Instructions
- Bring a large saucepan of salted water to a boil. Remove from heat; add 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 ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
- Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.
My notes
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the coconut milk-based sauce.