This is one my favorite cold rainy night meals. A comforting bowl of noodle soup, which packs a powerful punch of flavors with coconut milk, chillies, garlic, ginger, and turmeric.
1 can (13.5oz) lite coconut milk + 2 cans water
1/2 pound rice noodles (about half of the package)
2 tbsp cilantro, washed thoroughly and finely chopped
4 cups cabbage, sliced thinly lengthwise (this was about a quarter of my large cabbage)
3 cups baby spinach, roughly chopped
2 cups cooked chickpeas, drained and washed (I use cans)
1/2 large red onion, thinly sliced lengthwise
3 tsp kosher salt
1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp red chilli flakes (optional: to make it spicy)
1″ ginger, peeled and finely chopped
5 cloves of garlic, finely chopped
3 tbsp sunflower oil/canola oil
Servings: 6 to 8
Instant Pot/Electric Pressure Cooker method:
Fill hot water in a large bowl and soak the rice noodles and set aside. I used a colander inside the bowl to soak the noodles to make it easier to lift and drain.
Press the sauté button on the instant pot and click the adjust button to Sauté More function basically means higher saute heat. Ensure your pot is as hot, Instant Pot indicator says HOT and will beep. Add oil. Add ginger, garlic, cumin, turmeric and chili powder and flakes, and sauté for 30 seconds. Add onions, and cook until they start browning.
Add chickpeas, cabbage, 1 tsp salt, and let the mixture cook for another 6-7 minutes. The mixture will wilt down quite a bit, and add the spinach at this stage and about 1/2 cup water. Continue sautéing for another 5 minutes.
Drain the rice noodles thoroughly and toss into the mixture.
Hit the keep warm/cancel button to turn off saute mode. Click on manual, and set 2 minutes. QR once pressure cooking is completed.
Uncover, hit the saute mode again, add the can of coconut milk, refill that can with water twice, and add that in. The liquid added will deglaze your pot if there are any bits stuck to the bottom.
Let simmer for 5 minutes, sprinkle cilantro and serve hot.
This recipe is straightforward to replicate on the stove using a dutch oven or a soup pot. Follow the same steps, including soaking the noodles, sautéing the spices and veggies. The step where there is a 2 min pressure cooking involved, just over the soup pot and simmer on the stove for 7-8 minutes instead. Then continue the same steps of uncovering and adding the coconut milk and cilantro.