The debatable common wisdom is that the concept of noodles originated in Asia, and was brought back to Italy by Marco Polo. In all my years of eating Asian noodles, I never had a moment when I thought that they were at all similar to the Italian variety. That was until yesterday, when I went down to a Hmong restaurant and had their Kaopoon Noodles. My first taste and my thought was that this was a Laotian version of Spaghetti Bolognese. And a very tasty version at that.
In this restaurant's version they claim the only ingredients in the sauce were coconut milk, chopped chicken, bamboo, basil, and red curry, served over rice noodles (the ones very similar to a thin spaghetti). Unfortunately I ate it in such a hurry I didn't think to take a photo.
The recipes I found on-line all seem much too complicated and use the very fine vermicelli. Here are a couple examples:
Khao Poon Nam Phik - Laos Vermicelli with Chilli Sauce - Wokme Asian Cooking Guide
Khmu khao poon | Food From Northern Laos
Since this restaurant (inside the Sun Foods Market) is in St Paul, Minnesota and it is the winter, the recipe may have been simplified out of necessity because of a lack of fresh ingredients. But I really liked it just as it was, not too spicy with a great flavor. I am going to try recreating it at home.