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Coconut Rice Noodles with Ginger and Turmeric

Coconut Rice Noodles with Ginger and Turmeric

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This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast! For this recipe, blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the coconut milk-based sauce.


  • 2 Tbsp. virgin coconut oil or vegetable oil
  • 1 small red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 1" piece ginger, peeled, finely grated
  • 1 tsp. coarsely ground black pepper, plus more
  • 1 13.5-oz. can unsweetened coconut milk
  • Toasted unsweetened shredded coconut (for serving)

Recipe Preparation

  • 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.

  • 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 ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.

  • Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

Reviews SectionThis was bland as hell :(I tried to salvage it with some cayenne pepper, soy sauce, more fish sauce, and some spring onions on top. I wouldn't make this again.AnonymousNew Zealand06/29/20Loved how this turned out (once I made a couple tweaks). Highly agree with some others that the flavor was a little lacking at first. I would do a few things: 1) add a little more turmeric and ginger, as others have suggested 2) add some extra sweetness. It made a tremendous change, more than even adding the extra spices. I used some cream of coconut that I had accidentally opened a couple days prior, but I suspect that more of the honey would also do the trick 3) maybe use fewer noodles, since i think the noodle-broth ratio was too high, and I personally liked getting little spoonfuls of the liquid.I was really happy with this. I don’t think it lacked flavor, as some reviewers have complained, and I didn’t even use onion (my husband has an aversion). The flavor was pleasant and comforting, just right for a cold night. I served this with some stir-fried shrimp and green beans.WendyROrange County, CA12/10/18This was not great. Even with extra aromatics and salt it was pretty bland, as other reviewers have said. I also think this took about half an hour start to finish, not the 15 minutes the recipe says. 30 minutes is no big deal if it’s good but, it really wasn’t.This was great, especially given I had all of the ingredients already. It's a really simple recipe- not too much flavor. I added some chicken sausage to give it extra heartiness. The toasted coconut flakes added a lot.AshleyBrookeWashington, DC11/09/18Mmm this was really good. I used curry powder instead of turmeric, and I added extra salt and carrots based on the other reviews. Toasted chopped peanuts make a great topping for it, too!I have made this recipe several times and love it! I usually tweak recipes and always taste for salt at the end. Just salt does wonders for a bland recipe (as some reviewers stated). I'm not a big fan of fish sauce so I reduced the measurement and I used fresh turmeric instead of dry. I usually add extra veggies, like Napa cabbage, sugar snap peas finely sliced, julienned carrots and/or julienned zucchini. I used mung bean starch noodles with this and they were perfect. A new staple recipe in my home!pinkgrannygoNorth Carolina, USA10/09/18One can add finely chopped serrano peppers to enhance the flavor.Feel free to write me for vegetarian recipes queries. chezshuchi.comI guess the idea is that you actually can make something decent with whatever's lying in your pantry but it does severely need a few twists to make it truly enjoyable. It's a good base, but I guess it's my fault for expecting it to turn out like their Chicken Khao Soi recipe (which is excellent, by the way!)AnonymousMalaysia09/18/18Made recipe exactly as listed but it was really weak in flavor - Kinda disappointed but c'est la vie. Added a bunch more ginger and finally just added some sambal in after eating a few bites since it was so plain. Maybe I'm missing something?I knew this was going to need a bit more. I started by sautéing shrimp that had been marinated in ginger & garlic. I added about 1 tablespoon of turmeric & then saffron to the broth. Finished with fresh basil. Next time I will definitely salt the water before adding rice noodles, as I had to add lots of salt to get flavor. Might also consider red pepper flake for a little zing!Ugh, how disappointing. I was really excited that I had everything on the ingredients list, and even more so that this came together quickly and turned a beautiful yellow color Just Like The Picture. But this had ZERO flavor. What am I missing?Loved this recipe! Agreed that a little more ginger might be necessary. I didn't top with the toasted coconut, and I think it would be an excellent addition, but it was still superb without it. It was super quick and amazingly easy -- I will absolutely be making​ this again.Love this. I would like to incorporate more veggies. Chris, any recos? Love the sauce!Fantastic, easy recipe! I was craving just like this - and wabam it's in this month's issue. Made in about 30 minutes and added coconut and cashews on top for the crunch factor. Perfect weeknight meal that's versatile to suit your needs.AnonymousNashville07/26/18THIs was great! Not quite as quick as I expected but very easy on a weeknight. I added chicken but think it would be perfect with shrimp. Also used pad Thai sized rice noodles, since that is what I had.AnonymousHong Kong 07/23/18This is the new and improved version of the 'this is literally all we have in the pantry' noodles that will shock, delight and satisfy . Absolutely. delicious. I followed the recipe exactly...except for quadrupling the ginger. Perfect cooking time for the noodles, sauce is velvety but not too heavy, and the flavors, though simple, are a revelation! Made once with pulled chicken too, great addition!

Watch the video: Thai Chicken u0026 Ginger Noodles. Marions Kitchen (May 2022).