Rice Noodles with Salmon and Vegetables in a Spicy Coconut Sauce

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From Helen Chin Lui’s cookbook “Feed Your Body and Soul: Mostly Gluten Free Recipes with Inspirations”. This is a delicious and easy dish to make for a large crowd.

• Prep Time:          30 minutes
• Cooking Time:    20 minutes
• Serves:                 6-8 normal appetites (recipe can be easily doubled or halved)

Special ingredients such as rice noodles, red chili paste and fish sauce can be found in the Asian aisle of most supermarkets or at a Chinese market.

Ingredients

1 lb dry or fresh, 1″ wide rice noodles
Olive or vegetable oil
2 lbs salmon fillet, skinned, cut into 2 oz portions (You may use any firm flesh fish, shrimp, or scallops)
3 cloves garlic, chopped
2 T red chili paste
1 medium zucchini, thinly sliced
1 medium summer squash, thinly sliced
1 medium onion, thinly sliced
1 large red or green sweet pepper, thinly sliced
1 bunch of trimmed asparagus cut in 2″ pieces
(Note: You may use any combination of up 2 lb vegetables that you have on hand)
1 can of coconut milk
1 C low sodium, low fat chicken stock
¼ C fish sauce
¼ C cilantro, chopped (optional)
½ C chopped peanuts (optional)

Directions

Cook dry rice noodles – Fill a large stock with water and bring to a boil. Add dry rice noodles and cook for approximately 5 minutes, until al-dente. Drain, rinse with warm water and set aside. If you are using fresh rice noodles, steam in a large pot with a steamer for 5-7 minutes until noodles are soft.

Heat oil in a large frying pan over medium high heat until hot. Add salmon fillets and cook for about 3 minutes per side. The center will be somewhat raw; the salmon will continue to cook in the coconut sauce. Remove the fillets from the pan and set aside.

In the same hot frying pan, add more oil to coat. Add chopped garlic and red chili pepper paste and cook until garlic is fragrant.  Add the zucchini, summer squash, onion and sweet pepper and cook on high heat until vegetables are hot, but still crisp, about 2-3 minutes. Continuously move vegetables in the pan.  Stir in coconut milk, chicken stock and fish sauce and cook another 2 minutes. Stir in cooked or steamed rice noodles and break up any big pieces of noodles. Cook for another 2 minutes until most of the liquids have been absorbed. Add salmon and cook for another 3 minutes, stirring gently as to not to break up the fish too much. If the noodles have absorbed all the liquid and the dish appears to be dry, add a little more stock or water and stir.

Top with chopped cilantro and chopped peanuts before serving. As the dish cools the sauce will thicken.

Enjoy!