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Quick Spicy Coconut Noodles

A vibrant and comforting noodle dish with spicy coconut flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 tablespoons gochujang paste Korean chili paste adds a robust and spicy kick.
  • 1 tablespoon soy sauce Provides savory depth.
  • 2 teaspoons fish sauce Brings umami richness, can substitute with more soy sauce for a vegan option.
  • 2 tablespoons chili oil Introduces fragrant heat.
  • 2 cloves garlic, crushed Infuses aromatic warmth.
  • 1 tablespoon ginger, grated Adds zesty brightness.
  • 1 stalk lemongrass, crushed and chopped into 3 pieces Imparts fresh citrus notes.
Main Ingredients
  • 14 oz coconut milk The creamy base of the dish.
  • 5 cups vegetable or chicken stock Acts as the flavorful base.
  • 200 g noodles of your choice Opt for your favorite variety.
  • 2 heads pak choi, sliced Provides texture and nutrition.
  • 4 scallions (spring onions), finely sliced Adds crunch and mild onion flavor.
  • 1 lime, sliced into wedges Adds zest and brightness.
  • handful cilantro (coriander) leaves Brings freshness.

Method
 

Preparation
  1. Start by setting a large saucepan over medium heat.
  2. Add the gochujang paste, soy sauce, fish sauce, and chili oil. Stir for about one to two minutes.
  3. Toss in the crushed garlic and grated ginger, stirring for another minute.
Building the Broth
  1. Pour in the coconut milk along with the lemongrass pieces and the vegetable or chicken stock.
  2. Stir to combine, then bring to a gentle simmer.
Cooking Noodles
  1. Once simmering, lower the heat and let it bubble for about five minutes.
  2. Add your choice of noodles directly into the broth.
  3. Cook them according to the timing on the packet, usually around four minutes.
Finishing Touches
  1. Add in the sliced pak choi and stir through the broth for an additional minute.
  2. Remove the pot from heat to preserve the color and texture of the greens.
  3. Divide the saucy noodles and pak choi into bowls.
  4. Squeeze lime over each bowl, and top with finely sliced scallions and cilantro.
Serving
  1. Finish with a drizzle of chili oil for those who enjoy an extra kick.
  2. Serve with additional lime wedges on the side.

Notes

For a creamier broth, consider using light coconut milk combined with heavy cream. Feel free to add proteins like shrimp, chicken, or tofu for a heartier meal. Leftovers can be stored in an airtight container for up to three days.