Tuesday, June 06, 2006

Spicy Coconut Noodles

This recipe is from the April 2006 issue of Real Simple magazine. It appealed to me because it is super-quick and involves Sriracha sauce. I managed to get the whole thing together within about 15 minutes, which was excellent. I omitted the bean sprouts and the toasted coconut and added a little extra Sriracha (referred to in the recipe as 'chili paste or sauce').

I liked it, but others were a little bit underwhelmed. It's too bad, because I really did appreciate how quick and easy it is to make. I probably won't make this again, but I did enjoy it!

Spicy Coconut Noodles
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)

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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