Coconut Noodles Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
coarse salt
1 package thin dried rice noodles (8 ounce size)
1 can unsweetened coconut milk
1 3/4 cup homemade or low-sodium store-bought chicken stock
1 cup loosely packed fresh cilantro -- plus more for garnish
1/2 cup loosely packed fresh basil -- plus more for garnish
4 cloves garlic
1 piece (2-inch size) peeled fresh ginger -- cut into 1/8" slices
2 small fresh red chiles -- halved, stems removed
2 tablespoons Asian fish sauce -- optional
1 stalk fresh lemongrass (bottom 4 inches only) -- crushed
1 tablespoon sugar
1 tablespoon fresh lime juice
Directions:
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.
Per Serving (excluding unknown items): 17 Calories; trace Fat (0.5% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.
This recipe from CDKitchen for Coconut Noodles serves/makes 4
Recipe ID: 50275
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