Coconut Rice Noodles with Ginger and Turmeric

• servings: 4 servings

Ingredients

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

1½ tsp. honey

1 Tbsp. fish sauce

Toasted unsweetened shredded coconut (for serving)

Directions

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 ¼ 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.