Stir-Fried Coconut Noodles

Ingredients

• ¾ pound linguine-style rice noodles, or Italian linguine
• 3 tablespoons canola, corn or other neutral oil
• 1 pound minced or ground boneless pork or chicken
• 1 yellow or red bell pepper, seeded and minced
• 1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
• 1 tablespoon minced garlic
• 1 can (1 1/2 to 2 cups) unsweetened coconut milk
• Nam pla (fish sauce), soy sauce or salt to taste
• Freshly ground black pepper to taste
• Minced cilantro for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    695 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 30 grams protein; 72 milligrams cholesterol; 231 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.

45 minutes