Stir-Fried Coconut Noodles

"Here is a delicious, easy one-dish meal. The flavors in the dish are amazing--you'll be transported to Southeast Asia. The less common ingredients should be available in the Asian section of the supermarket. If you like some heat, add some red or green curry paste. This dish tastes best the first day."
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  • 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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  1. le_pomage
    I really liked the recipe it tasted really good, all of my family loved it


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.
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