Stir-Fried Coconut Noodles
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound linguine-style rice noodles
- 3tablespoons canola, corn or other neutral oil
- 1pound minced or ground boneless pork or chicken
- 1yellow or red bell pepper, seeded and minced
- 1eggplant, about ½ pound, cut into ½-inch cubes
- 1tablespoon minced garlic
- 1can unsweetened coconut milk (1½ to 2 cups)
- Nam pla (fish sauce), soy sauce or salt, to taste
- Freshly ground black pepper, to taste
- Minced cilantro, for garnish
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
Private Notes
Comments
I needed to use up leftover cooked pork tenderloin, so I cut it into bite-sized pieces, and skipped that cooking step. The only change I made was to add about a tablespoon of minced ginger along with the garlic, because, like peanut butter, it just makes everything better. After eating it, we thought it could benefit from some crushed red pepper flakes, so we added them at the table -- next time, I'll throw in a teaspoon with the ginger and garlic. A delicious dish.
This was good but it needs more flavor. Play around with spices you like to add more flavor!
This recipe was fun and adaptable (I made a lot of the suggested changes in the comments). It probably would have been a bit bland without those changes. Changes: -I soaked the noodles for 20 minutes (about 5 min less than the package directions because it will also soak a bit/finish cooking in the coconut milk). -Used zucchini instead of eggplant - just personal preference -To season, used white pepper, ground ginger, fish sauce, soy sauce, chili-garlic paste, lemon juice, brown sugar
Added extra veggies and was generous with the fish sauce. This is a great recipe.
I doubled the garlic and added 1Tbsp ginger and hot red pepper flakes to taste in that step. I added scallions and lime juice with the cilantro at the end. I reduced the oil - I used one tablespoon at the beginning. I used the fat remaining in the pan before the veggies, and I added one teaspoon of oil before the garlic. Don’t forget the fish sauce. Tasty!
It was good, but definitely needed additions of scallions, more garlic, ginger, red pepper flakes, scallions, lime. And I did salt along the way. I reduced the oil 1 Tbsp at the beginning, just used fat in the pan for the veggies, and 1 tsp for the garlic/ginger/red pepper flakes.
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