SPICY COCONUT NOODLES

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SPICY COCONUT NOODLES image

Yield 4

Number Of Ingredients 11

8 ounces rice noodles or fettuccine
1 13.5-ounce can unsweetened coconut milk
3 tablespoons tomato paste
3 teaspoon chili powder
2 teaspoon white sugar
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)

Steps:

  • Cook the noodles according to the package directions. Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, Sugar, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Add Bean Sprouts, scallions, basil and coconut. Then Reduce heat and simmer for 2 to 3 minutes. Stir in the drained noodles and toss. Divide the noodles among individual bowls. 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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