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Quick Spicy Coconut Noodles

A delightful fusion of flavors with vibrant spices and creamy coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean, Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 tablespoons gochujang paste Korean chili paste adds a rich, umami flavor.
  • 1 tablespoon soy sauce Brings savory depth.
  • 2 teaspoons fish sauce (or a vegan alternative) Adds a unique salty taste.
  • 2 tablespoons chili oil (plus more to serve) Infuses the dish with fragrant heat.
Aromatics
  • 2 cloves garlic, crushed Provides a pungent aroma.
  • 1 tablespoon ginger, grated Enhances the dish with zesty brightness.
  • 1 stalk lemongrass, crushed and chopped into 3 pieces Contributes a hint of citrusy flavor.
The Broth
  • 400 ml coconut milk Choose one with at least 60% coconut extract.
  • 5 cups vegetable or chicken stock Serves as the flavorful base of the broth.
Noodles and Vegetables
  • 200 g noodles of your choice Use rice noodles, egg noodles, or any variety you prefer.
  • 2 heads pak choi, sliced Adds a crunchy texture.
  • 4 pieces scallions (spring onions), finely sliced Adds color and freshness.
  • 1 handful cilantro (coriander) leaves Enhances the overall dish.
  • 1 piece lime, sliced into wedges Brightens the flavor profile.

Method
 

Preparation
  1. Set a large saucepan over medium heat. Add gochujang paste, soy sauce, fish sauce, and chili oil. Stir until they meld into a fragrant paste.
  2. Add crushed garlic and grated ginger. Cook while stirring for another minute to release their bold flavors.
  3. Pour in the coconut milk and pieces of lemongrass. Add stock, stirring well to combine. Bring to a simmer, then lower the heat and let it gently bubble for five minutes.
  4. Add noodles directly into the simmering broth. Cook for about four minutes, checking packaging for specific cooking times.
  5. After noodles are cooked, add in sliced pak choi. Stir through the broth until tender and vibrant green, then remove from heat.
  6. Divide the spicy noodle and pak choi mixture between bowls. Squeeze lime over the top and garnish with scallions and cilantro, finishing with an extra drizzle of chili oil.

Notes

Experiment with different types of noodles or add proteins like tofu or shrimp for a heartier meal. Adjust spiciness by using less gochujang or chili oil.