Stir Fried Coconut Noodles Recipes

Steps:

• Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
• Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
• Meanwhile, toast coconut if necessary.
• Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
• Heat oil in large pan until almost smoking.
• Add chicken and stir-fry until almost done and nicely browned.
• Add bell pepper and cook 1-2 minutes.
• Add mushrooms and cook until they are tender.
• Add chopped scallions, basil, and the juice of the lime and cook briefly.
• Stir in sauce mixture and allow to heat.
• Add cooked noodles and chopped cilantro and toss until thoroughly coated.
• Allow to heat through then remove from heat.
• Serve garnished with toasted coconut, chopped cashews, and minced chiles.

Steps:

• Soak the noodles in very hot water to cover until you're ready to add them to the stir-fry. Meanwhile, put a tablespoon of the oil in a large skillet or wok and turn the heat to high. A minute later, add the meat and cook, stirring occasionally, until it browns and loses its raw look, about 5 minutes. Remove with a slotted spoon and set aside.
• Add another tablespoon of the oil to the skillet, followed by the pepper and eggplant. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and combine with the meat.
• Add the remaining tablespoon 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 the drained noodles along with the meat and vegetables and cook until the noodles absorb most of the coconut milk, about 3 minutes.
• Season with nam pla, soy sauce, or salt to taste, then add plenty of black pepper. Garnish with cilantro and serve.
• Rice Noodles
• Asians use wheat and rice noodles with equal frequency-but not interchangeably. Rice noodles have no equivalent in European cooking. Made from rice powder, and almost always sold dried, they are nearly as convenient as fresh wheat noodles. Regardless of their name (rice stick, rice vermicelli, Oriental-style noodle, and so on), rice noodles are easily recognized by their grayish white, translucent appearance and by the fact that because of their somewhat irregular shapes they are never packed in as orderly a fashion as wheat noodles (they are quite long and are packaged folded up over themselves).
• They're best when soaked for a few minutes in hot water, then boiled just until their raw flavor disappears. Finally, they're never really what you call al dente, but rather quite soft.
• You might see fresh rice noodles from time to time, but for the most part they are sold dried, like most pasta, only in far fewer shapes, ranging from very thin to linguine-like to fettuccine-like; that's about it. The superthin ones (usually called "vermicelli") are best for soups.The two thicker varieties, usually called "rice sticks," are best for stir-fries.

Steps:

• If using rice noodles, place them in a bowl and cover them with very hot water. Soak them until read to add to the stir fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook paste 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 oil to the skilled, followed by the bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon, and combine with meat.
• Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. If desired, add curry paste at ths point. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about 1 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.

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.