Coconut Ginger Noodles

Gluten-free, fast, flexible and delicious.

Serves 3 as a bountiful main dish

(with all of the additions), or 6 as a side dish
 

Total prep and cooking time: 30 minutes

(including peeling shrimp)

250 g rice noodles, broken in half

400 ml coconut milk

¼ teaspoon dried ground ginger

2 medium cloves garlic, crushed

3 cm fresh ginger root, minced

3 – 5 dried kafir lime leaves

¼ teaspoon dried ground lemongrass

1 Thai red chile, finely sliced

salt to taste

juice of one lime

1 green onion, divided into white and green and finely sliced

Bring a large pot of water to boil and have it standing by for the noodles. Don’t cook them yet.

In a large skillet, over high heat, add the coconut milk, the white part of the onion only, garlic, ginger root and ginger powder, lime leaves, lemon grass and a good pinch of salt and let simmer for 5 to 7 minutes, bubbling furiously to reduce the water content. Taste the sauce (carefully) and add more salt only if necessary.

Drop the noodles into the boiling water pot, and allow to cook for 3 minutes. In the meantime, add the sliced chile and the lime juice to the coconut sauce and stir well.

Drain the rice noodles and rinse under cold water to stop the cooking process. Drain the cold water thoroughly, and add noodles to the coconut sauce. Turn off the heat. Stir very carefully and thoroughly. Garnish with the green part of the sliced green onion.

Delicious additions: any or all of the following.

Shrimp – add peeled raw (or frozen cooked) shrimp to the coconut sauce right after the chile and lime juice.

Snow peas (mange-touts)– cut them on the bias once or twice and add raw to the sauce along with the noodles.

Red Pepper – julienne and add raw to the sauce along with the noodles.

 

PSSST!

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