Coconut Rice Noodles with Ginger and Turmeric


  • 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)


  1. 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.
  2. 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.
  3. Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

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