One pot, 20 minutes and a seriously nourishing bowl of spicy coconut noodles. Part ramen, part noodle soup, part saucy noodle bowls, they’re easy, PACKED with flavour and perfect for busy weeknights.
What do you cook when you really can’t be bothered cooking? These saucy coconut noodles hit the spot for me every time. Whenever I’ve had a long day and get home a little late, it can be hard to find the motivation to cook. So I’m always looking for low-effort recipes that still pack an incredible flavour punch, and ideally have a few vegetables thrown in for good measure.
The recipe uses a shortcut flavour paste made from cupboard staples that does all the heavy lifting flavour-wise. It’s as simple as:
- Mixing the paste
- Adding coconut milk and vegetable broth
- Adding the noodles and veg to cook straight in the broth.
20 minutes max, and you’ll be enjoying this deliciously slurpy bowl of noodle-y joy.
Why you’ll love this recipe
- Made in one pot – saving time and washing up.
- Super adaptable based on what you have to hand – a great way to clear out your veg drawer.
- Quick and easy – it takes just 20 minutes and has minimal hands-on time.
The great part about this recipe is that you can really use any vegetables you have hanging around in your fridge, so it’s a fab way to use up odds and ends. It also uses a couple of cupboard staples to make the base of the sauce so you won’t need to go out and get anything special.
- Aromatics. We’ll use garlic and ginger to bring a lovely fragrance to the sauce. Try to use fresh, but you could use dried or a paste if that’s what you have.
- Veggies. Pak choi, spring onion and cilantro (coriander) are the stars here, but you can use any other green vegetables you have in your fridge. Broccoli, green beans, peas or edamame beans would be great here – use fresh or frozen.
- Flavour paste. Soy sauce, gochujang paste, fish sauce and chilli oil form the base of the flavour paste we’ll make. You could switch out gochujang for another chilli sauce like sriracha, or use lime juice or a vegan fish sauce to make this vegan. Gochujang paste might be the only ingredient that’s trickier to find, though large grocery stores are stocking it more and more. You’ll find it with the East Asian food, or you can pick it up from Amazon.
- Broth. Coconut milk and vegetable stock form the liquid of the broth. You could use chicken stock (or water) if you like.
- Noodles. Use your favourite noodles – I’m using ramen noodles but any will do. I love this with rice noodles as well. You could even use spaghetti if that’s all you have.
You could also throw in leftover cooked chicken, or I’ll often toss in some frozen shrimp to up the protein content.
How to make it
Start by making the flavour paste, then add it to a large pot over medium heat, along with the garlic and ginger, and cook, stirring, for a couple of minutes.
Pour in your coconut milk and stock, then bring to a simmer and lower the heat. Simmer for 10 minutes, then add the noodles straight into the broth and cook for about 4 minutes. After this, add the pak choi and stir for another minute, then remove from the heat.
Divide between plates, give it a squeeze of lime juice and serve with more lime wedges on the side.
Got a question?
You can really use whatever noodles you have in your cupboard! I’m using ramen noodles here, but you could use rice vermicelli, udon noodles, flat rice noodles or even spaghetti.
If you can’t find gochujang, you can use another chilli sauce. Sriracha would work well.
You can! You can either make the broth in advance (it’ll last for 5 days in the fridge in a covered container), then just cook the noodles and veggies when you’re ready, or you can make the whole thing and then just reheat in the microwave when you’re ready to serve. Just add a little more water when you do this (2 tablespoons) as the noodles will continue to absorb the sauce so will need a little loosening up.
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