Spicy Coconut Noodles
Ingredients
8
ounces
rice noodles or fettuccine
1
13.5-ounce can unsweetened coconut milk
3
tablespoons
tomato paste
1
teaspoon
chili powder
1
teaspoon
kosher salt
1
tablespoon
chili paste or sauce (optional)
3
scallions, thinly sliced
8
ounces
bean sprouts
16
basil leaves, whole or torn
1/4
cup
shredded coconut, toasted (optional)
Directions
- Cook the noodles according to the package directions. Drain and set aside.
- Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (if desired).
- Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
- Stir the drained noodles into the sauce and toss. Divide among individual bowls. Top with the scallions, sprouts, basil, and coconut (if desired).
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