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NOODLES WITH GINGER, LEMONGRASS RECIPE

1 year ago

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 NOODLES WITH CHILES, GINGER, AND LEMONGRASS
The best noodles to use for this dish are those fine ones dried into flattened nests sold in Asian supermarkets. They are packed slightly less tightly than the ones that come in round nests or sticks in other supermarkets, meaning that they will be even better at expanding and puffing up. If you prefer not to fry the noodles, you can simply rehydrate them according to the package instructions.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Heat a saucepan over medium heat and add a little oil. Sauté the onion for 3–4 minutes until soft, then add the garlic, chile, and ginger and sauté for an additional 2 minutes until the garlic is soft.
  2. Stir in the lemongrass and lime leaf. Sprinkle in the spices, being careful not to burn them, and immediately add the stock and coconut cream. Season with fish sauce, salt, and pepper. Bring to a boil, then lower the heat and simmer gently for 10–15 minutes until the sauce is slightly thickened, aromatic, and flavorful. Taste and adjust the seasoning as necessary, adding more fish sauce if needed.
  3. To make the noodles, heat the vegetable oil in a large wok or wide, high-sided frying pan until it reaches 340°F or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds. Drop small handfuls of the noodles into the hot oil (stand back as they will expand rapidly as soon as they hit the heat). As soon as they puff out, turn them over with kitchen tongs, and cook on the other side for 1 minute. Do not allow them to color at all. Remove, drain on paper towels, and repeat with the remaining batches of noodles.
  4. Place the noodle nests in 2 wide serving bowls. Remove the lemongrass and lime leaves from the sauce, then spoon the sauce around the noodles. The underside of them will absorb some of the sauce, but the top will remain crisp and crunchy. Serve garnished with cilantro leaves and chiles.

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