Coconut Rice Noodles with Ginger and Turmeric

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. 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. 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. 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