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Spicy Coconut Noodles

Photo: Beatriz Da Costa
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings

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)

Nutrition Information

  • calories 480
  • caloriesfromfat 44 %
  • fat 25 g
  • satfat 19 g
  • cholesterol 0 mg
  • sodium 720 mg
  • carbohydrate 58 g
  • fiber 2 g
  • sugars 4 g
  • protein 12 g

How to Make It

  1. 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 (if using). 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 (if using).

    Tip: To toast shredded coconut, scatter it on a baking sheet and place in a 350° F oven until it's golden, 3 to 5 minutes. Watch carefully: It goes from toasted to scorched in seconds.