Spicy Coconut Noodles

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 480
  • Calories from fat: 44%
  • Fat: 25g
  • Saturated fat: 19g
  • Cholesterol: 0mg
  • Sodium: 720mg
  • Carbohydrate: 58g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 12g

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.
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