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)

Preparation

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.