Springtime Rice Noodles with Coconut Creme Recipe

Springtime Rice Noodles With Coconut Creme Recipe

Ingredients

Makes 4 servings

• 12 ounces rice noodles
• 2 tablespoons canola or grapeseed oil
• 1 small red bell pepper, finely chopped
• 2 medium shallots, minced
• 2 teaspoons grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 (13-ounce) can unsweetened coconut milk
• 3 tablespoons soy sauce
• 2 teaspoons light brown sugar
• 1 cup cooked shelled edamame
• 4 green onions, coarsely chopped
• 1 medium carrot, shredded 1 cup frozen green peas, thawed
• salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish

Method

1. Soak the rice noodles in a large bowl of hot water until softened, 5 to 15 minutes, depending on the thickness of the noodles
2. Drain well and rinse under cold water and set aside
3. In a medium saucepan, heat 1 tablespoon of oil over medium heat
4. Add the bell pepper and shallots and cook until softened, about 3 minutes
5. Add the ginger and crushed red pepper
6. Stir in the coconut milk, soy sauce and sugar
7. Add the cooked edamame and keep warm over low heat
8. In a large skillet or wok, heat the remaining 1 tablespoon oil over medium high heat
9. Add the green onions, carrot and peas and cook 2 minutes
10. Season with salt and pepper to taste
11. Add the cooked noodles and sauce to the skillet and toss gently to combine and heat through
12. Serve sprinkled with cilantro

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