COCONUT NOODLES RECIPES

Steps:

• Bring a large pot of water to a boil; add salt. Cook noodles until al dente, about 2 minutes. Drain; rinse with cold water. Set aside.
• Bring coconut milk and chicken stock to a gentle simmer in a medium saucepan over medium-low heat. Meanwhile, process cilantro, basil, garlic, ginger, and 1 chile in a food processor until coarsely chopped, 5 seconds. Add cilantro mixture, fish sauce (if desired), lemongrass, and sugar to broth; simmer 6 minutes. Discard lemongrass.
• Add noodles; cook until just heated through, about 1 minute. Remove from heat. Stir in lime juice. Finely chop remaining chile. Divide noodles among bowls; top with cilantro, basil, and chile.

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.