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 chilli sauce. Sriracha 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 (2 tablespoons) 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 vegan alternative); 2 tablespoons chilli oil; 1/2 tablespoon olive oil; 2 garlic cloves, crushed; 1 tablespoon ginger, grated (or use paste); 1 lemongrass stalk, crushed and chopped into 3 pieces; 400ml/14oz coconut milk (look for a coconut extract level above 60%); 1 litre/4 cups vegetable stock; 300g/10.5oz 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

Scale

For the flavour paste –

2 tablespoons gochujang paste
1 tablespoon soy sauce
2 teaspoons fish sauce (or vegan alternative)
2 tablespoons chilli oil

For the coconut noodles –

1/2 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon ginger, grated (or use paste)
1 lemongrass stalk, crushed and chopped into 3 pieces
400ml/14oz coconut milk (look for a coconut extract level above 60%)
1 litre/4 cups vegetable stock
300g/10.5oz 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

Make the flavour paste. In a small bowl, add the 2 tablespoons of gochujang paste, 1 tablespoon soy sauce, 2 teaspoons fish sauce and 2 tablespoons of chilli oil. Give it a good mix so it forms a uniform paste and set it aside.
Make the broth. Get a saucepan over medium heat and add 1/2 tablespoon of olive oil. Add the garlic and ginger and cook, stirring, for two minutes until they start to soften. Add the flavour paste and stir for 3 more minutes. Add the coconut milk, lemongrass pieces and the stock. Give it a stir to combine everything, then bring it to a simmer, lower the heat and leave it for 10 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 – as different noodles have slightly different preparation. 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 noodles and pak choi between bowls, making sure to spoon out 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 chilli oil if you like, then serve with the rest of the 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 in place of the pak choi. 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 chilli sauce like sriracha.

MAKE IT VEGAN: Swap the fish sauce for a vegetarian fish sauce, or use lime juice.

SHOP THROUGH LOLLIPOP AND SAINSBURY’S: If you’re in the UK, you can use the all-in-one meal planning app, Lollipop, to order all the ingredients you need for this recipe and Sainsbury’s will deliver them straight to your door.

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

Nutrition

Serving Size: 350

Keywords: quick noodles, coconut ramen, ramen broth, spicy ramen, easy noodles