Stir Fried Coconut Noodles Recipes

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STIR-FRIED COCONUT NOODLES



Stir-Fried Coconut Noodles image

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.

Provided by Little Mimi

Categories     Coconut

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 1070.3, Fat 56.9, SaturatedFat 29.2, Cholesterol 106.7, Sodium 305.3, Carbohydrate 103.1, Fiber 4.4, Sugar 2.6, Protein 36.2

STIR-FRIED COCONUT NOODLES



Stir-Fried Coconut Noodles image

Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

3/4 pound linguine-style rice noodles
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 can unsweetened coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce or salt, to taste
Freshly ground black pepper, to taste
Minced cilantro, for garnish

Steps:

  • 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.
  • 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 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.
  • 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.
  • Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.

STIR-FRIED COCONUT NOODLES



Stir-Fried Coconut Noodles image

Categories     Sauce     Fry     Coconut     Raw     Noodle     Boil

Yield makes 4 servings

Number Of Ingredients 10

3/4 pound linguine-style rice noodles
3 tablespoons grapeseed, corn, or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, minced
1 eggplant (about 1/2 pound) cut into 1/2-inch cubes
1 tablespoon minced garlic
One 12- to 14-ounce can coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce, or salt
Freshly ground black pepper
Minced fresh cilantro for garnish

Steps:

  • Soak the noodles in very hot water to cover until you're ready to add them to the stir-fry. Meanwhile, put a tablespoon of the oil in a large skillet or wok and turn the heat to high. A minute later, add the meat and cook, stirring occasionally, until it browns and loses its raw look, about 5 minutes. Remove with a slotted spoon and set aside.
  • Add another tablespoon of the oil to the skillet, followed by the pepper and eggplant. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and combine with the meat.
  • Add the remaining tablespoon 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 the drained noodles along with the meat and vegetables and cook until the noodles absorb most of the coconut milk, about 3 minutes.
  • Season with nam pla, soy sauce, or salt to taste, then add plenty of black pepper. Garnish with cilantro and serve.
  • Rice Noodles
  • Asians use wheat and rice noodles with equal frequency-but not interchangeably. Rice noodles have no equivalent in European cooking. Made from rice powder, and almost always sold dried, they are nearly as convenient as fresh wheat noodles. Regardless of their name (rice stick, rice vermicelli, Oriental-style noodle, and so on), rice noodles are easily recognized by their grayish white, translucent appearance and by the fact that because of their somewhat irregular shapes they are never packed in as orderly a fashion as wheat noodles (they are quite long and are packaged folded up over themselves).
  • They're best when soaked for a few minutes in hot water, then boiled just until their raw flavor disappears. Finally, they're never really what you call al dente, but rather quite soft.
  • You might see fresh rice noodles from time to time, but for the most part they are sold dried, like most pasta, only in far fewer shapes, ranging from very thin to linguine-like to fettuccine-like; that's about it. The superthin ones (usually called "vermicelli") are best for soups.The two thicker varieties, usually called "rice sticks," are best for stir-fries.

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