Nutty Rice Noodles with Gingery Coconut Yogurt Sauce

By • February 16, 2015 0 Comments

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Author Notes: This recipe is a riff on homemade rice noodles that was such a production growing up. The anticipation was every bit a part of the overall enjoyment. Ground rice was blended with water and cooked into a tight dough. Shaped into balls, they were first steamed and then pressed through a specialty noodle maker to produce the softest and the most delicious fresh rice noodles. The dish was served either with a coconut chutney or a yogurt-based sauce with a few pappadums. Pure heaven!
Although not quite the same as the original, I came up with a happy compromise using store-bought white or brown rice noodles. A certain magic is created when slippery noodles are dunked in the tart sauce offering a bit of crunch, soft bite and a gush of creamy spice. Serve with a crisp salad of shredded red cabbage, carrots and scallions dressed in sesame seed oil and lime juice.
Kala Ganapathy

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Serves 4-6

For the noodles

  • 1 packet rice noodles, cooked (I use Annie Chun's brown rice variety)
  • 1.5 teaspoons black mustard seeds
  • 1/4 cup dry roasted peanuts, roughly chopped
  • 1 sprig fresh curry leaves
  • 1/4 cup fresh cilantro leaves, sliced into ribbons
  • 1 teaspoon sunflower, rice bran or coconut oil
  • 1 tablespoon toasted sesame oil or coconut oil for finishing
  • salt to taste

To prepare the sauce

  • 2 cups soy or other yogurt
  • 1/4 cup unsweetened coconut
  • 1-2 green chilies, deseeded, if desired
  • 1-2" pieces fresh ginger, peeled and roughly chopped
  • 2 tablespoons lime juice (omit or adjust based on tartness of yogurt)
  • salt to taste
  1. Heat the oil in a wide pan on medium heat. Drop in the mustard seeds, cover with a lid and wait for the seeds to pop. When the popping subsides, add all the remaining noodle ingredients and toss well. Season to taste and keep warm.
  2. Blend all the ingredients for the sauce in a high speed blender until creamy and combined. Adjust the seasonings.
  3. To serve. Place the noodles in a wide bowl and top with some of the sauce. Leftovers will last a couple of days in the fridge.

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