Spicy Coconut Noodles

Yield: Makes 4 servings

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

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.

Nutritional Information

Calories:

480 (44% from fat)

Fat:

25g (sat 19g)

Protein:

12g

Carbohydrate:

58g

Fiber:

2g

Cholesterol:

0mg

Sodium:

720mg