Mark, how are supposed to cook and text at the same time??

Shake, shake shake your coconuts. Er, I mean, your coconut milk!

This is what's called the "Mixing Stage"

Ladies and Gentlemen... may I present, the saucepan.

Lookin' saucy there, Mark.

Caution: Men at work

Mark is showing off his presentation skills.

The final product. Unique and Delicious!!

Mark enjoys the wonderful Riesling from Loosen Brothers that Lorrie Dicorte of Dicorte's Bar and Beverage paired with today's dish. As usual... perfect choice!

"Hi honey. Yeah, it's delish. Want me to bring you some?"

Spicy Coconut Noodles

8 ounces rice noodles or fettucine
1 13.5 ounce can unsweetened coconut milk
3 Tbs tomato paste
1 tsp chili powder
1 teaspoon salt
1 Tbs chili paste or sauce
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 package instructions.

Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt and chili paste. 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 scallions, sprouts, basil and coconut (if using)

Makes 4 servings.

Enjoy!

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