Stir-Fried Coconut Noodles
- ¾ pound fettucine-style rice noodles
- 3 tablespoons grapeseed, corn, or other light oil
- 1 pound minced or ground boneless pork or chicken
- 1 yellow or red bell pepper, stemmed, seeded, and minced
- 1 eggplant (about ½ pound), cut into ½-inch cubes
- 1 tablespoon minced garlic
- One 12- to 14-ounce can (about 1½ cups) unsweetened coconut milk
- Nam pla (fish sauce), soy sauce, or salt
- Freshly ground black pepper Minced cilantro
Instructions:
Rice noodles have no equivalent in European cooking. Made from rice powder and almost always sold dried, they are nearly as fast-cooking as fresh wheat noodles.
- Soak the noodles in very hot water to cover until you’re ready to add them to the stir-fry.
- Meanwhile, pour 1 tablespoon of the oil into a large skillet or wok, turn the heat to high, and heat for a minute. 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 1 tablespoon oil to the skillet, followed by the bell 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 1 tablespoon oil, followed immediately by the garlic and cook for about 30 seconds. Add the coconut milk. Cook over medium high heat, stirring and scraping with a wooden spoon, for about a minute. Drain the noodles and add along with the meat and vegetables. 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.