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Stir-Fried Coconut Noodles
3/4 pound linguine-style rice noodles or Italian linguine
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2 inch cubes
1 tablespoon minced garlic
1 1/2 to 2 cups unsweetened coconut milk
Nam pla (fish sauce), soy sauce or salt to taste
freshly ground black pepper to taste
minced cilantro for garnish
If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry. 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 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. 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.
Yields 4 servings.
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Stir-Fried Coconut Noodles
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Category: Recipes
Prep Time: Cook Time: Total Time:
Stir-Fried Coconut Noodles
3/4 pound linguine-style rice noodles or Italian linguine
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2 inch cubes
1 tablespoon minced garlic
1 1/2 to 2 cups unsweetened coconut milk
Nam pla (fish sauce), soy sauce or salt to taste
freshly ground black pepper to taste
minced cilantro for garnish
If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry. 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 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. 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.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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