What noodles are best to use with this recipe?

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.

I can't find gochujang paste, can I use something else?

If you can't find gochujang, you can use another chili sauce or paste. Sriracha or red curry paste would work well.

Can I make this in advance?

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 as the noodles will continue to absorb the sauce so will need a little loosening up.

Quick Spicy Coconut Noodles

Name: Quick Spicy Coconut Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: asian
Ingredients: 2 tablespoons gochujang paste; 1 tablespoon soy sauce; 2 teaspoons fish sauce (or a vegan alternative/more soy sauce); 2 tablespoons chili oil (plus more 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 (look for a coconut extract level above 60%); 5 cups/1.2 litres 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

Description

What do you cook when you really can’t be bothered cooking? These one-pot, quick spicy coconut noodles hit the spot for me every time. Part ramen, part noodle soup, part saucy noodle bowls, they’re creamy, delicious, nourishing comfort food. Bonus: they take just 20 minutes to make!

Ingredients

Units Scale

2 tablespoons gochujang paste
1 tablespoon soy sauce
2 teaspoons fish sauce (or a vegan alternative/more soy sauce)
2 tablespoons chili oil (plus more 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 (look for a coconut extract level above 60%)
5 cups/1.2 litres 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

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Instructions

Cook the aromatic base. Set a large saucepan over medium heat and add 2 tablespoons of gochujang paste, 1 tablespoon soy sauce, 2 teaspoons fish sauce and 2 tablespoons of chili oil. Stir for a minute or two, then add the garlic and ginger and cook, stirring, for another minute.
Make the broth. Pour in the coconut milk, lemongrass pieces and stock. Stir to combine everything, then bring it to a simmer, lower the heat and leave it for five minutes.
Add the noodles and pak choi. Add your noodles directly into the broth, stir, then let them cook for about 4 minutes. Use your packet to guide you on the cooking time here – different noodles have slightly different cooking times. Once they’re cooked, add the sliced pak choi and stir through the broth for a minute, until they look bright green. Remove the pot from the heat.
Garnish and serve. Divide the saucy noodles and pak choi between bowls, spooning lots of the lovely sauce into each bowl. Squeeze a wedge of lime over each bowl, then top with the scallions and cilantro leaves. Finish with another drizzle of chili oil, then serve with the more lime wedges on the side.

Notes

STORAGE INSTRUCTIONS: The noodles will continue to absorb liquid as they sit, so you’ll need to add a splash of water (or stock), when you reheat them, just to loosen them up again. They’ll keep for 3 days, stored in the fridge and can be easily reheated, either on the stovetop or in the microwave.

INGREDIENT NOTES: This recipe is super adaptable based on what you have in your house. You could use green beans, spinach, peas or edamame beans in place of the pak choi (or add a load of different veggies!) You could also add cooked chicken, or throw in some raw shrimp to cook in the broth (add them into the broth when you add the noodles). If you don’t have gochujang paste, you could use another chili sauce like sriracha, or red curry paste.

MAKE IT VEGAN: Swap the fish sauce for a vegetarian fish sauce, or use more soy sauce.

Prep Time: 5
Cook Time: 15
Category: vegetarian
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 350g
Calories: 398
Sugar: 11.1g
Sodium: 1814.7mg
Fat: 14.5g
Saturated Fat: 6.6g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 57.3g
Fiber: 5.4g
Protein: 14.7g
Cholesterol: 0g