Description
A bowl of comforting and vibrant spicy coconut noodles with bold flavors and satisfying textures, perfect for a quick meal.
Ingredients
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce (or use more soy sauce for a vegan alternative)
- 2 tablespoons chili oil (plus extra to serve)
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated (or use 2 teaspoons of ginger paste)
- 1 lemongrass stalk, crushed and chopped into 3 pieces (or use 1 tablespoon of lemongrass paste)
- 14oz/400ml can of coconut milk (with coconut extract level above 60%)
- 5 cups/1.2 liters vegetable or chicken stock
- 200g/7oz noodles of your choice
- 2 heads of pak choi, sliced
- 4 scallions (spring onions), finely sliced
- Handful of cilantro (coriander) leaves
- 1 lime, sliced into wedges
Instructions
- Heat a large saucepan over medium heat. Add gochujang, soy sauce, fish sauce, and chili oil. Stir for 1-2 minutes.
- Add crushed garlic and grated ginger. Cook for another minute, stirring constantly.
- Pour in coconut milk, add crushed lemongrass, and vegetable or chicken stock. Stir and bring to a gentle simmer for 5 minutes.
- Add noodles to the broth and cook according to packet instructions, about 4 minutes.
- Add sliced pak choi and stir for 1 minute until vibrant green.
- Remove from heat, serve into bowls, and top with lime wedges, scallions, cilantro, and an extra drizzle of chili oil.
Notes
Customize by adding shrimp, chicken, or tofu. Reduce gochujang for less spice, or add seasonal vegetables for extra crunch.
