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Spicy Coconut Noodles

Spicy Coconut Noodles
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Serves 4| Hands-On Time: | Total Time:



  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).
By April, 2006

Nutritional Information

  • Per Serving
  • Calories 480Calories From Fat 44%
  • Fat 25g
  • Sat Fat 19g
  • Cholesterol 0mg
  • Sodium 720mg
  • Carbohydrate 58g
  • Fiber 2g
  • Sugar 4g
  • Protein 12g
What does this mean? See Nutrition 101 .

Quick Tip

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

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