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.
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.
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
COCONUT MILK NOODLES WITH ASIAN VEGGIES
Make and share this Coconut Milk Noodles With Asian Veggies recipe from Food.com.
Provided by bluetangerine
Categories Coconut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small-to-medium saucepan, combine coconut milk, water, water chestnuts, ginger, baby corn and curry powder.
- Let simmer on medium heat until light bubbling occurs.
- Add noodles and cover.
- Let cook for about 3-5 minutes, until noodles are tender.
- Serve immediately and sprinkle sesame seeds and peanuts on top.
- Enjoy!
Nutrition Facts : Calories 792.4, Fat 17.3, SaturatedFat 6, Sodium 300.2, Carbohydrate 156.5, Fiber 14.9, Sugar 16.9, Protein 18.4
THAI COCONUT NOODLES
These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.
Provided by Lady Clare
Categories Coconut
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pour a little oil in a large pot.
- Add onion, garlic, red pepper, coriander and cumin.
- Saute until onion has become translucent.
- Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
- Add cooked chicken and rice noodles.
- Continue cooking for ten minutes or until the noodles are softened.
Nutrition Facts : Calories 801.8, Fat 33.9, SaturatedFat 25.4, Cholesterol 46.4, Sodium 1059.1, Carbohydrate 100.7, Fiber 5.8, Sugar 10.6, Protein 24.6
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