Spicy Coconut Noodles
This 20-minute Asian-inspired dinner traditionally uses rice noodles, but fettuccine is a delicious substitute.
Ingreadient :
- 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)
Direction :
- 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)
