Saturday, August 16, 2008

Stir -fried coconut noodles




3/4 lb. fettuchine-style rice noodles (or rice stick noodles)
3 Tb. grapeseed oil
1 lb. minced chicken
1 yellow bell pepper, stemmed, seeded and minced
1 eggplant cut into 1/2 inch cubes
1 Tb. minced garlic
1 can coconut milk
soy sauce

Directions:
Soak the noodles in very hot water until you're ready to add to the stir fry. Pour 1 Tb. into the large skillet, turn the heat to high, and heat for a minute. Add the meat and cook, stirring occasionally, until it browns and loses it's raw look, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tb. of oil to the skillet, followed by the eggplant and bell pepper. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and stir with the meat. Add the remaining Tb. oil, followed by the garlic and cook for about 30 seconds. Add the cocnut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Drain the noodles and add along with the meat and vegetables. Cook until the noodles absorb most of the coconut milk, about 3 minutes. Season with soy sauce and pepper.

2 comments:

The Barefoot Scrapper said...

This not only sounds good but it comes at the perfect time. My parents just brought me 2 eggplants from there garden and I have no idea what to do with them. I have never cooked anything eggplant and I asked them for ideas and they have never cooked it either! Off to safeway tomorrow for the rest of the ing's.....

Stephanie said...

I hope it works out for you! There's also a recipe eggplant lasagna!