COCONUT RICE NOODLES WITH GINGER AND TURMERIC

Coconut Rice Noodles with Ginger and Turmeric image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

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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
1 1/2 tsp. honey
1 Tbsp. fish sauce
Toasted unsweetened shredded coconut (for serving)

Steps:

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.