Coconut Rice Noodles with Ginger and Turmeric

Name: Coconut Rice Noodles with Ginger and Turmeric
Yield: 4 servings
Ingredients: Kosher salt; 5 oz. rice vermicelli; 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. ground turmeric; 1 tsp. coarsely ground black pepper, plus more; 1 13.5-oz. can unsweetened coconut milk; 1½ tsp. honey; 1 Tbsp. fish sauce; Toasted unsweetened shredded coconut (for serving)

By Chris Morocco

July 10, 2018

Image may contain Dish Food Meal Noodle Pasta Spaghetti and Bowl

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

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.

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