COCONUT NOODLES

Coconut Noodles image

Provided by Amanda Hesser

Time 20m

Yield serves 4

Number Of Ingredients 19

1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes
1 teaspoon fish sauce
Sea salt
1/4 cup peanut oil
1/4 teaspoon turmeric
1 small sweet onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon sweet paprika
20 1-inch cubes fish cake, deep-fried
5 cups chicken broth
1/4 cup roasted chickpea flour
2/3 cup coconut milk
13 peeled shallot lobes, one of them finely sliced and soaked in water
3/4 pound boiled spaghetti-size egg noodles
2 hard-boiled eggs, thinly sliced
2 scallions, sliced
Handful of deep-fried rice noodles
1 lime, cut into wedges
Red chilies, roasted in a pan and then coarsely ground

Steps:

Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.

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