Spicy Coconut Noodles

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Spicy Coconut Noodles

 

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

3 scallions, thinly sliced

8 ounces bean sprouts

16 basil leaves, whole or torn

1/4 cup shredded coconut, toasted

 

Cook the noodles according to the package directions.

Meanwhile, in a large saucepan, over medium heat, combine the coconut milk,

tomato paste, chili powder, salt, and chili paste or sauce. Bring to a boil.

Reduce heat and simmer for 2 to 3 minutes. Stir in the drained noodles and

toss. Divide the noodles among individual bowls. Top with the scallions,

sprouts, basil, and coconut.

Makes 4 servings.

 

 

 

 

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