Coconut Rice Noodles with Ginger and Turmeric
A fragrant Asian noodle dish featuring rice vermicelli in a creamy coconut milk sauce infused with aromatic ginger, turmeric, and garlic. Topped with toasted coconut, this comfort dish perfectly balances sweet, savory, and spicy flavors.
Ingredients
- •1 tsp Kosher salt
- •5 oz rice vermicelli
- •2 Tbsp virgin coconut oil
- •1 small red onion
- •4 cloves garlic
- •1 piece ginger
- •1 tsp ground turmeric
- •1 tsp black pepper
- •1 can unsweetened coconut milk
- •1½ tsp honey
- •1 Tbsp fish sauce
- •2 Tbsp toasted shredded coconut
Cooking Instructions
- 1.
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.
8 min
- 2.
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 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
9 min
- 3.
Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.
3 min