COCONUT NOODLES
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Provided by Amanda Hesser
Categories dinner, main course
Time 20m
Yield serves 4
Number Of Ingredients 19
Steps:
- Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
- Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
- In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
- To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
COCONUT NOODLES
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add salt. Cook noodles until al dente, about 2 minutes. Drain; rinse with cold water. Set aside.
- Bring coconut milk and chicken stock to a gentle simmer in a medium saucepan over medium-low heat. Meanwhile, process cilantro, basil, garlic, ginger, and 1 chile in a food processor until coarsely chopped, 5 seconds. Add cilantro mixture, fish sauce (if desired), lemongrass, and sugar to broth; simmer 6 minutes. Discard lemongrass.
- Add noodles; cook until just heated through, about 1 minute. Remove from heat. Stir in lime juice. Finely chop remaining chile. Divide noodles among bowls; top with cilantro, basil, and chile.
STIR-FRIED COCONUT NOODLES
Here is a delicious, easy one-dish meal. The flavors in the dish are amazing--you'll be transported to Southeast Asia. The less common ingredients should be available in the Asian section of the supermarket. If you like some heat, add some red or green curry paste. This dish tastes best the first day.
Provided by Little Mimi
Categories Coconut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using rice noodles, place them in a bowl and cover them with very hot water. Soak them until read to add to the stir fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook paste until it is nearly but not quite done. Drain, and rinse in cold water.
- Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
- Add another tablespoon of oil to the skilled, followed by the bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon, and combine with meat.
- Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. If desired, add curry paste at ths point. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about 1 minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
Nutrition Facts : Calories 1070.3, Fat 56.9, SaturatedFat 29.2, Cholesterol 106.7, Sodium 305.3, Carbohydrate 103.1, Fiber 4.4, Sugar 2.6, Protein 36.2
STIR-FRIED COCONUT NOODLES
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
- Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
- Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
- Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
STIR-FRIED COCONUT NOODLES
Steps:
- Soak the noodles in very hot water to cover until you're ready to add them to the stir-fry. Meanwhile, put a tablespoon of the oil in a large skillet or wok and turn the heat to high. A minute later, add the meat and cook, stirring occasionally, until it browns and loses its raw look, about 5 minutes. Remove with a slotted spoon and set aside.
- Add another tablespoon of the oil to the skillet, followed by the pepper and eggplant. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and combine with the meat.
- Add the remaining tablespoon oil, followed immediately by the garlic and, about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add the drained noodles along with the meat and vegetables and cook until the noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla, soy sauce, or salt to taste, then add plenty of black pepper. Garnish with cilantro and serve.
- Rice Noodles
- Asians use wheat and rice noodles with equal frequency-but not interchangeably. Rice noodles have no equivalent in European cooking. Made from rice powder, and almost always sold dried, they are nearly as convenient as fresh wheat noodles. Regardless of their name (rice stick, rice vermicelli, Oriental-style noodle, and so on), rice noodles are easily recognized by their grayish white, translucent appearance and by the fact that because of their somewhat irregular shapes they are never packed in as orderly a fashion as wheat noodles (they are quite long and are packaged folded up over themselves).
- They're best when soaked for a few minutes in hot water, then boiled just until their raw flavor disappears. Finally, they're never really what you call al dente, but rather quite soft.
- You might see fresh rice noodles from time to time, but for the most part they are sold dried, like most pasta, only in far fewer shapes, ranging from very thin to linguine-like to fettuccine-like; that's about it. The superthin ones (usually called "vermicelli") are best for soups.The two thicker varieties, usually called "rice sticks," are best for stir-fries.
STIR-FRIED NOODLES
A healthy Chinese for all the family, quick and simple
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Cook the noodles according to pack instructions.
- Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
- Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
- Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
COCONUT CURRY NOODLE BOWL
This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family
Provided by Amanda Grant
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
- While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
- Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.
Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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3.9/5 (40)Author Chris MoroccoServings 4Estimated Reading Time 5 mins
- 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.
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Ratings 5Calories 310 per servingCategory Dinner
- Heat oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes. Add broccoli and carrots, for 4-5 minutes, stirring occasionally, and adding pinches of salt along the way.
- Meanwhile, roughly chop the herbs (stems and all!), then add them to in a mini food processor or blender, and puree until finely chopped. Add the coconut milk to the food processor and pulse until the herbs and milk are fully incorporated (30 seconds to 1 minute). Set aside.
- To the skillet, add the red bell pepper, garlic, and ginger to the vegetable mix, cooking for 2-3 minutes until fragrant.
- Stir the coconut milk mixture in with the vegetables in the skillet and bring to a low simmer for 3-4 minutes. Add vegetable stock as desired. Remember to add salt along the way, and taste test at the end, adjusting for salt levels. Add a squeeze of fresh lime juice, if using.
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