En français ici.When I saw a recipe for Spicy Coconut Noodles on Tea's cooking blog, I was seduced by it's use of coconut milk. Yes, I find coconut milk...attractive ;-) You'd just have to take a look at the kitchen cabinet after a sale on coconut milk at the supermarket to know what I mean. D. doesn't see WHY we need to buy enough coconut milk to feed an army on...well, coconut milk, let's say, but is soon dissuaded from making fun when I make recipes like this!
This recipe might look exotic, but it's the new comfort food around here for those rainy, cold, windy days we've been having a lot recently. Just trust me and give it a try. You'll see.
Comfort Coconut Noodles
8oz rice noodles
13.5oz can coconut milk
3 Tbsp tomato paste
1/4-1/2 tsp cayenne pepper
1 small chili pepper, cut into thin round slices
1 tsp salt
1 cup cubed chicken or tofu
2 Tbsp lime juice (or to taste)
1/2 cup bean sprouts (optional)
1-4 chopped scallions (depending on size)
leaves from 3-4 branches fresh mint, shredded or chopped
1/4 cup shredded coconut, toasted
Cook noodles, according to the directions on the package and drain.
Meanwhile, in a large saucepan over medium heat, combine coconut milk, tomato paste, cayenne pepper, chili pepper and salt. Bring to a boil and add the chicken or tofu. Turn down heat, and simmer until chicken is cooked (about 10min) or tofu is warmed through (about 5min). (If using tofu, you might want to brown it first in a little butter or oil to make the texture more interesting, but it's up to you.)
While the chicken or tofu is simmering, you might take this time to toast the shredded coconut in a dry frying pan, stirring until light brown. Once chicken or tofu is cooked, add lime juice and noodles to the saucepan and toss. Serve noodles and top with bean sprouts (if using), scallions, mint and shredded coconut.
Taste, eat, and serve second helpings ;-)