Spicy Coconut Noodles

Spicy Coconut Noodles
Beatriz da Costa

Serves 4
preparation
15
minutes
cooking
20
minutes

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

  1. Cook the noodles according to the package directions. Drain and set aside.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (if desired).
  3. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
  4. Stir the drained noodles into the sauce and toss. Divide among individual bowls. Top with the scallions, sprouts, basil, and coconut (if desired).
Sara Quessenberry
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 25 g
  • Sat Fat 19 g
  • Cholesterol 0 mg
  • Sodium 720 mg
  • Carbohydrate 58 g
  • Fiber 2 g
  • Sugar 4 g
  • Protein 12 g
What does this mean? See Nutrition 101.