Emerald Coconut Noodles with Lemongrass and Lime

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and set aside.

   ~10 min
2. 2

   Finely chop the white part of the lemongrass stalks, mince the garlic and ginger, and thinly slice the red chili (remove seeds for less heat).

   ~5 min
3. 3

   In a wok or large frying pan, heat vegetable oil over medium-high heat. Add the chopped lemongrass, garlic, ginger, and sliced red chili. Stir-fry for 1-2 minutes until fragrant.

   ~2 min
4. 4

   Pour in the coconut milk and vegetable broth. Bring to a simmer, then stir in the brown sugar, fish sauce, and soy sauce. Whisk until combined and the sugar is dissolved.

   ~5 min
5. 5

   Squeeze the juice of half a lime into the sauce. Taste and adjust seasoning as needed, adding more fish sauce for saltiness, lime juice for tang, or sugar for sweetness.

   ~1 min
6. 6

   Add the cooked rice noodles to the wok with the sauce. Toss gently to coat the noodles evenly.

   ~2 min
7. 7

   Chop the green onions and cilantro for garnish. Serve the noodles immediately, garnished with chopped green onions, cilantro, and a wedge of lime.

   ~5 min