Ingredients:
1 lb linguine style rice noodles or 1 lb italian linguine
3 tablespoons canola oil or 3 tablespoons corn oil
1 lb ground pork or 1 lb ground turkey
1 red bell peppers, seeded and minced
1 (1/2 lb) eggplants, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 (14 ounce) cans unsweetened coconut milk
1 teaspoon green curry paste (optional) or 1 teaspoon red curry paste (optional)
nam pla (fish sauce) or soy sauce or salt
fresh ground black pepper
1/4 cup fresh cilantro ( to garnish)
Directions:
If using rice noodles, place them in a bowl and cover them with very hot water. Soak them until read to add to the stir fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook paste until it is nearly but not quite done. Drain, and rinse in cold water.
Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
Add another tablespoon of oil to the skilled, followed by the bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon, and combine with meat.
Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. If desired, add curry paste at ths point. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about 1 minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
Servings: 4
Time preparation: 45 min.
Time total: 45 min.