Stir Fried Coconut Noodles Recipes

STIR-FRIED COCONUT NOODLES

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 CHICKEN STIR FRY

Steps:

• Melt butter in large frying pan over medium heat.
• Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
• Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

COCONUT NOODLES

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

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.

CHILLI FRIED TOFU WITH COCONUT NOODLES

Steps:

• Mix the flour, spices and sugar in a bowl.
• Use this mix to coat the tofu.
• Cook the noodles according to the packet. Drain and refresh under cold water.
• Heat 1 tbsp of the oil in a wok. Add the tofu and stir fry over a high heat for 3 minutes Remove and set aside.
• Heat the remaining oil. Add the onions and carrots and stir fry for 2 minutes
• Mix the coconut cream and hot water until smooth and add the curry paste. Add this to the pan and cook for 3 minutes
• Add the tofu, peanuts and noodles and stir fry over a high heat for 2 mins until everything is mixed well and heated through.

EASIEST STIR-FRY NOODLES RECIPE BY TASTY

Steps:

• Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
• In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
• Add soy sauce and vinegar. Then, add noodles and mix well to combine.
• Season to taste and serve.

COCONUT NOODLES

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

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.