Spicy Coconut Noodles
- 8 ounces 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
- This recipe is vegetarian
- Produce
- Basil, whole or torn leaves (16)
- Bean sprouts (8 ounces)
- Coconut, toasted (1/4 cup)
- Scallions (3)
- Canned Goods
- Coconut milk, unsweetened (1 13.5-ounce can)
- Tomato paste (3 tablespoons)
- Condiments
- Chili paste or sauce (1 tablespoon)
- Cooking & Baking
- Chili powder (1 teaspoon)
- Kosher salt (1 teaspoon)
- Pasta & Grains
- Fettuccine (8 ounces)
Preparation
Read recipe preparation on framedcooks.com
Social Stats
44.9Rating
1-100
1-100
1Tweets
12Facebook
Shares
Shares
1,196StumbleUpon
Views
Views
161PinterestPins
Recipe Stats
Published July 13, 2010 (2 years ago).
25 people saved this recipe.
