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).
Ingredients
| — | 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 | |
| 1½ tsp. | 7.5 ml | honey |
| 1 Tbsp. | 15 ml | fish sauce |
| — | 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.