Stir-Fried Coconut Noodles

1. 1

   If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4.

2. 2

   If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done.

3. 3

   Drain, and rinse in cold water.

4. 4

   Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high.

5. 5

   A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes.

6. 6

   Remove with slotted spoon; set aside.

7. 7

   Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant.

8. 8

   Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes.

9. 9

   Remove with slotted spoon; combine with meat.

10. 10

    Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk.

11. 11

    Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute.

12. 12

    Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.

13. 13

    Season with nam pla to taste, then add plenty of black pepper.

14. 14

    Garnish with cilantro, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.