Coconut Rice Noodles with Ginger and Turmeric

Ingredients for Coconut Rice Noodles with Ginger and Turmeric

• Kosher salt

• 140g rice vermicelli

• 2 tablespoons virgin coconut oil or vegetable oil

• 1 small red onion, thinly sliced

• 4 garlic cloves, thinly sliced

• 1 (1") piece ginger, peeled, finely grated

• 1 teaspoon ground turmeric

• 1 teaspoon coarsely ground black pepper, plus more

• 1 (375g) can unsweetened coconut milk

• 1 1/2 teaspoons honey

• 1 tablespoon fish sauce

• Toasted unsweetened shredded coconut (for serving)

How to make Coconut Rice Noodles with Ginger and Turmeric

Bring a large saucepan of salted water to a boil. Remove from heat; add 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 teaspoon pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 60ml water. Bring to a simmer; cook until flavours come together, about 5 minutes.

Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.