Frugal Recipe: Rice Noodles with Coconut Sauce and Seafood or Tofu


By Helen Chin Lui of The Healing Place in Medfield, MA

This is an incredible yummy dish. It is easy to prepare. In order for all the ingredients to be cooked to perfection there are four steps to making this dish. You need to have a big skillet or frying pan to cook this dish. The steps are:

• Soak noodles at least 2-3 hour or preferably overnight.
• Meat or fish are cooked separately and set aside.
• Vegetables are cooked separately and set aside.
• Rice noodle is cooked separately with sauce and the meats and vegetables are reintroduced to the noodles.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 6-8

Ingredients:
See pictures of some of the ingredients at the bottom of this page. You will find these products in the Asian part of the market. Or you can visit the Asian market,  Super 88 in Brighton.
1 package of 16oz rice noodles
1 pound of assorted or combined meats, seafood or tofu, (see combination below)
• combination of 1 pound of salmon fillets and/or white fish
• combination of scallops and shrimp (1/2 lb each)
• combination of fish fillets and scallops and shrimp (1/2 lb, ¼ lb of each of remaining)
• 1 lb of beef or pork
• 1 16oz package of firm to extra firm tofu
1 can of 12oz coconut milk
1 can of 12 oz low sodium chicken broth or 12 oz of water
1/3 cup of fish sauce
1 to 1.5 pound of any kind of vegetables you like (see combination list below. Pick and choose any combo)
• 1 large sliced zucchini
• 1 large sliced summer squash
• 1 medium sliced onion
• 1 medium, chopped Bok Choy (mostly green part with some white stem)
• 1 small package of sliced button or shitake mushrooms
• ½ package of bean sprouts
• Sugar snap peas
• ½ bunch of asparagus
3-4 cloves of chopped garlic
1/3 cup of olive or vegetable oil for the frying pan
2 tablespoon of hot sauce (optional)
¼ cup of chopped cilantro leaves
¼ cup of chopped peanuts (optional)

Directions:
Part 1
Soak rice noodles at least 3 hours or overnight. Drained and set aside.
Note: Drained noodles can be kept in refrigerator in a container or plastic bag for several days.

Part 2
On high heat, using a large skillet, pour enough oil to cover the bottom of the pan. Add chopped garlic and brown. Add and brown meat (cook meat to desire doneness.) and/or combination seafood or tofu in a single layer. Set meat and/or seafood or tofu aside onto a platter.

Part 3
In the same skillet on high heat, pour more oil to cover bottom of skillet and add more chopped garlic and brown. Since onion takes the longest to cook, sautéed sliced onion first until wilted. Add remaining vegetables. Sautéed until vegetables are cooked to your likeness. We like our vegetables crisp. Set aside vegetables.

Part 4
In the same skillet on medium high heat, pour more oil to cover bottom. Add rice noodles, chicken stock or water, coconut milk, fish sauce. Turn down heat to medium. Keep stirring the noodles around so that it does not stick to the bottom. Cover skillet with lid. Stir every two minutes and check for doneness. The noodles will absorb the liquids. If all the liquids are absorbed before the noodles are cooked, add a little more chicken stock or water. Keep stirring until noodles are cooked to your desire. Add cooked vegetables, meat/seafood or tofu and stir until incorporated. Check for seasoning, add more fish sauce if needed. Top with chopped cilantro leaves.
It is best served hot.

Frugal Fitness