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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Real Simple Ingredients:
8 ounces rice noodles or 8 ounces fettuccine |
1 (13 1/2 ounce) can unsweetened coconut milk |
3 tablespoons tomato paste |
1 teaspoon chili powder |
1 teaspoon kosher salt |
1 tablespoon chili paste (optional) or 1 tablespoon chili sauce (optional) |
3 scallions, thinly sliced |
8 ounces bean sprouts |
16 basil leaves |
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 or 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).
2. Tip.
3. To toast shredded coconut, scatter it on a baking sheet and place in a 350 degree Fahrenheit oven until it's golden. 3 to 5 minutes. Watch carefully: it goes from toasted to scorched in seconds.
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