Coconut Rice Noodles with Ginger and Turmeric

Name: Coconut Rice Noodles with Ginger and Turmeric
Yield: 4 servings
Ingredients: 1 Kosher salt; 1 5 oz. rice vermicelli; 1 2 Tbsp. virgin coconut oil or vegetable oil; 1 1 small red onion, thinly sliced; 1 4 garlic cloves, thinly sliced; 1 1 (1") piece ginger, peeled, finely grated; 1 1 tsp. ground turmeric; 1 1 tsp. coarsely ground black pepper, plus more; 1 1 (13.5-oz.) can unsweetened coconut milk; 1 1 1/2 tsp. honey; 1 1 Tbsp. fish sauce; 1 Toasted unsweetened shredded coconut (for serving)

From the kitchen of Carly

Delicate rice noodles swim in a golden coconut broth spiked with ginger and turmeric. Garlic and red onion turn sweet and mellow as they soften in coconut oil, building layers of warmth and subtle spice. Simple, soulful, deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Kosher salt
15 oz. rice vermicelli
12 Tbsp. virgin coconut oil or vegetable oil
11 small red onion, thinly sliced
14 garlic cloves, thinly sliced
11 (1") piece ginger, peeled, finely grated
11 tsp. ground turmeric
11 tsp. coarsely ground black pepper, plus more
11 (13.5-oz.) can unsweetened coconut milk
11 1/2 tsp. honey
11 Tbsp. fish sauce
1Toasted unsweetened shredded coconut (for serving)

Instructions

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.