Spicy Coconut Noodles


This 20-minute Asian-inspired dinner traditionally uses rice noodles, but fettuccine is a delicious substitute.

Hands On Time:
15 mins
Total Time:
20 mins
4 serves


  • 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

  • ¼ cup shredded coconut, toasted (optional)


  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).

    Spicy Coconut Noodles
    Beatriz da Costa

Nutrition Facts (per serving)

480 Calories
25g Fat
58g Carbs
12g Protein
Nutrition Facts
Calories 480
% Daily Value *
Total Fat 25g 32%
Saturated Fat 19g 95%
Sodium 720mg 31%
Total Carbohydrate 58g 21%
Total Sugars 4g
Protein 12g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles