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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. 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.
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