Coconut rice noodles with ginger and turmeric recipe

Ingredients for Coconut rice noodles with ginger and turmeric

• kosher salt

• 140 g rice vermicelli

• 30 ml virgin coconut oil or vegetable oil

• 1 small red onion, thinly sliced

• 4 garlic cloves, thinly sliced

• 2.5 cm piece ginger, peeled, finely grated

• 5 ml ground turmeric

• 5 ml coarsely ground black pepper, plus more

• 400 ml can unsweetened coconut milk

• 5 ml honey

• 15 ml fish sauce

• toasted unsweetened shredded coconut (for serving)

How to make Coconut rice noodles with ginger and turmeric

1. Bring a large saucepan of salted water to the boil.

2. Remove from the heat and add the noodles.Let sit, stirring occasionally, until al dente, about 4 minutes (cooking time may vary by brand).

3. Drain the noodles and rinse them under cold running water.

4. Meanwhile, heat oil in a large saucepan over medium heat.

5. Cook the onion and garlic, stirring often, until softened and golden, about 3 minutes.

6. Add the ginger, turmeric, and 1 tsp of pepper.Cook, stirring, just until fragrant, about 1 minute.

7. Pour in the coconut milk, honey, and 60 ml of water.Bring to a simmer and cook until the flavours meld, about 5 minutes.

8. Stir in the fish sauce and noodles into the broth; season with salt if needed.

9. Divide the mixture among bowls and top with shredded coconut and additional 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.