Palauan Coconut Vegetable Noodle Bowl

Ingredients

• 8 oz rice noodles
• 4 cups shredded cabbage
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 1 carrot, cut into matchsticks
• 2 1/2 cups vegetable stock
• 1 cup mixed cilantro, mint, and basil
• 3 limes, 1 juiced and 2 cut into wedges
• 1 tsp fine salt, plus more to taste

Steps

1. Soak the rice noodles in just-boiled water for 5 to 6 minutes, until pliable but still firm, then drain and rinse under cold water so they stop cooking and do not stick.
2. Undercook them slightly; they sit in hot broth at the table and keep softening in the bowl.
3. Heat the oil in a pot over medium heat and cook the onion for 5 minutes until soft, then add the garlic, ginger, and chili for 30 seconds.
4. Pour in the stock and simmer for 5 minutes to build the base, then add the carrot and cook for 3 minutes.
5. Add the coconut milk and bring back to a bare simmer, never a rolling boil, or it will separate into oil and grainy curds.
6. Add the cabbage and cook for 3 to 4 minutes only, until it wilts but keeps some crunch.
7. Season the broth firmly with salt and the lime juice. Taste it on its own and make it slightly too strong, since the noodles will absorb and mute it.
8. Divide the drained noodles between bowls, ladle the hot broth and vegetables over, and top with the fresh herbs and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.