why make this recipe
Quick Spicy Coconut Noodles is a fantastic dish for anyone who loves a bit of heat and rich flavors. It’s simple to make and perfect for a weeknight dinner. The combination of coconut milk and spicy ingredients creates a mouthwatering broth that elevates basic noodles to a whole new level. Plus, it’s loaded with fresh veggies, making it a satisfying meal that won’t leave you feeling guilty.
how to make Quick Spicy Coconut Noodles
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
Directions:
- Set a large saucepan over medium heat. Add the gochujang paste, soy sauce, fish sauce, and chili oil. Stir for a minute or two.
- Add the crushed garlic and grated ginger. Cook, stirring, for another minute.
- Pour in the coconut milk, lemongrass pieces, and stock. Stir everything together and bring it to a simmer. Lower the heat and let it cook for five minutes.
- Add your noodles directly into the broth and stir. Cook for about 4 minutes, following the time on your noodle packet for best results.
- Once the noodles are cooked, add the sliced pak choi and stir for another minute until it looks bright green. Remove the pot from heat.
- Divide the noodles and pak choi among bowls, spooning plenty of the sauce into each. Squeeze a lime wedge over each bowl, then top with scallions and cilantro. Finish with another drizzle of chili oil and serve with more lime wedges on the side.
how to serve Quick Spicy Coconut Noodles
Serve the Quick Spicy Coconut Noodles hot in bowls. Make sure to have lime wedges available so everyone can add their own tangy squeeze. This dish pairs well with a refreshing salad or some crispy spring rolls for a complete meal.
how to store Quick Spicy Coconut Noodles
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 2-3 days. When reheating, you may want to add a little water or stock to loosen the noodles and broth.
tips to make Quick Spicy Coconut Noodles
- For extra flavor, try adding a splash of lime juice to the broth while cooking.
- You can adjust the spice level by adding more or less gochujang and chili oil based on your preference.
- If you want to make it heartier, consider adding proteins like shrimp, chicken, or tofu.
variation
You can easily make this recipe vegan by swapping fish sauce for soy sauce and using vegetable stock. You can also add different vegetables, like bell peppers or snap peas, based on what you have on hand.
FAQs
1. Can I use different types of noodles?
Yes! You can use any type of noodles you like, such as rice noodles, ramen, or even whole wheat noodles. Just be sure to adjust the cooking time according to the package instructions.
2. What if I can’t find gochujang paste?
If you can’t find gochujang, you can replace it with another spicy chili paste or a mix of sriracha and miso for a different flavor profile.
3. How spicy is this dish?
The spice level is moderate, but you can easily adjust it by using more or less gochujang or chili oil according to your taste.
Quick Spicy Coconut Noodles
Equipment
- Large Pot
- Large Pan
- Whisk
Ingredients
Main Ingredients
- 200 g Noodles rice or egg noodles
- 400 ml Coconut Milk full-fat
- 2 tbsp Red Curry Paste
- 1 tbsp Soy Sauce
- 1 tbsp Lime Juice
- 1 tsp Brown Sugar
- 0.5 tsp Chili Flakes or to taste
Instructions
Instructions
- Cook the noodles according to package directions, then drain and set aside.
- In a large pan, combine the coconut milk and red curry paste; bring to a simmer over medium heat.
- Stir in the soy sauce, lime juice, brown sugar, and chili flakes, then let it simmer for 5 minutes to allow the flavors to meld.
- Add the cooked noodles to the pan and toss them gently until they are fully coated in the sauce.
- Serve immediately, garnished with fresh cilantro and a lime wedge if desired.