Time: 45 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/6394-stir-fried-coconut-noodles
INGREDIENTS
¾ pound linguine-style rice noodles
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 can unsweetened coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce or salt, to taste
Freshly ground black pepper, to taste
Minced cilantro, for garnish
