Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 20 Steps:
Combine the coconut milk and water in a medium-sized saucepan. Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil. Lower the heat to a simmer, and cook uncovered for 10 minutes. Remove from the heat and stir in the sugar. At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe. Strain the mixture through a fine sieve into a bowl. Press all the liquid from the garlic, ginger, cilantro, etc. ,then discard the solids that remain in the sieve. Place the cashews in a blender, and then pour in the coconut milk mixture. Puree until smooth. Heat a potful of water to a boil. Add the noodles, and cook them according to the directions on the package. Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl. Immediately add the minced green onion and all the sauce. Toss well and enjoy!
Time 50m Yield 4 servings Number Of Ingredients 24 Steps:
To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside. For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking. Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
Yield 4 servings Number Of Ingredients 12 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.
Yield Serves 6 to 8 as a side dish Number Of Ingredients 12 Steps:
Make sauce: In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using. Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander. Garnish sesame noodles with cashews and coriander.
Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Soak the cashews in 2 cups of boiling water for 15 minutes. Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking. Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt. Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.
Time 45m Yield 4 servings Number Of Ingredients 10 Steps:
If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. 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. 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 the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat. Add remaining tablespoon of 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 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.
Time 40m Yield 4 Number Of Ingredients 11 Steps:
Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally. Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate. Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.
Time 40m Yield 8 serving(s) Number Of Ingredients 20 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.
