Stir-Fried Coconut Noodles
- Ready In:
- 1 lb linguine style rice noodles or 1 lb italian linguine
- 3 tablespoons canola oil or 3 tablespoons corn oil
- 1 lb ground pork or 1 lb ground turkey
- 1 red bell pepper, seeded and minced
- 1 (1/2 lb) eggplant, cut into 1/2-inch cubes
- 1 tablespoon minced garlic
- 1 (14 ounce) can unsweetened coconut milk
- 1 teaspoon green curry paste (optional) or 1 teaspoon red curry paste (optional)
- soy sauce or salt
- fresh ground black pepper
- 1⁄4 cup fresh cilantro (to garnish)
- 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.
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RECIPE SUBMITTED BY
I am a chemist who loves to eat and cook. I'm married and have a young son who loves to help me cook. My husband is a pretty good cook. I like to spend time to cook a nice meal on Sunday but during the week usually make something that is quick to put together. I also enjoy baking. I live in Newton, MA, not far from a wonderful market in Watertown called Russo's. The selection and quality of the produce there is amazing and inspiring. My favorite cookbook is Deborah Madison's Vegetarian Cooking for Everyone. I strongly recommend it, particularly if you're in a rut about cooking vegetables. I shy away from recipes that are very time-consuming or have a very long list of ingredients.