What noodles work best for these creamy noodles?

You can use almost any noodles you have in the cupboard. I'm using ramen noodles here, but udon, regular egg noodles, rice noodles, or spaghetti all work well too. If you use rice noodles, I recommend cooking them separately first, just to make sure they cook properly.

I can't find gochujang paste. What can I use instead?

You can swap in another chili sauce or curry paste easily. Sriracha or red curry paste are great, as is sambel oelek. The flavor will be a little bit different, but they'll still work well.

Can I make the coconut noodles ahead of time?

Yes! You can make the coconut broth up to 5 days in advance and store it in the fridge. If you do this, don't add the noodles or pak choi until you're ready to serve. Leftovers will keep well, but the noodles will absorb some of the sauce as they sit, so it'll end up a lot thicker than it was originally. When you reheat them, add a splash of water to loosen everything up again.

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 light soy sauce; 2 teaspoons fish sauce (or a vegan alternative/more soy sauce); 2 tablespoons chili crisp or 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), optional; 14 oz (400ml) can of coconut milk (look for a coconut extract level above 60%); 5 cups (1.2 litres) vegetable or chicken broth; 7 oz (200g) noodles of your choice (ramen, udon, egg noodles, spaghetti); 2 heads of pak choi, sliced; 4 scallions (spring onions), finely sliced; Handful of cilantro (coriander) leaves; 1 lime, sliced into wedges

Description

One pot, 20 minutes, and a seriously cozy bowl of spicy coconut noodles. Part ramen, part noodle soup, they’re creamy, easy, PACKED with flavor, and perfect for busy weeknights. They’re exactly the kind of quick, comforting dinner I turn to on days I can’t be bothered cooking.

Ingredients

Units Scale

2 tablespoons gochujang paste
1 tablespoon light soy sauce
2 teaspoons fish sauce (or a vegan alternative/more soy sauce)
2 tablespoons chili crisp or 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), optional
14 oz (400ml) can of coconut milk (look for a coconut extract level above 60%)
5 cups (1.2 litres) vegetable or chicken broth
7 oz (200g) noodles of your choice (ramen, udon, egg noodles, spaghetti)
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 light 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 (if you’re using it), and vegetable broth. Stir to combine everything, then bring it to a simmer, lower the heat, and leave it for five minutes to slightly thicken.
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 almost ready, 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 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. If you don’t have chicken or vegetable broth, use water.

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