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Easy Spicy Coconut Noodles Recipe

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3.9 from 14 reviews

Easy Spicy Coconut Noodles is a flavorful and comforting dish featuring a rich coconut milk broth infused with gochujang, chili oil, garlic, ginger, and lemongrass. Tossed with tender noodles, crisp pak choi, fresh scallions, and cilantro, this dish delivers a perfect balance of spice, creaminess, and freshness in just 20 minutes.

Ingredients

Aromatic Base

  • 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 2 teaspoons ginger paste)
  • 1 lemongrass stalk, crushed and chopped into 3 pieces (or 1 tablespoon lemongrass paste)

Broth and Noodles

  • 14oz/400ml can of coconut milk (with coconut extract level above 60%)
  • 5 cups/1.2 litres vegetable or chicken stock
  • 200g/7oz noodles of your choice

Vegetables and Garnishes

  • 2 heads pak choi, sliced
  • 4 scallions (spring onions), finely sliced
  • Handful of cilantro (coriander) leaves
  • 1 lime, sliced into wedges

Instructions

  1. Cook the aromatic base: Set a large saucepan over medium heat and add the gochujang paste, soy sauce, fish sauce, and chili oil. Stir for a minute or two to combine the flavors. Then add the crushed garlic and grated ginger, cooking and stirring for another minute until fragrant.
  2. Make the broth: Pour in the coconut milk, add the crushed lemongrass pieces, and pour in the vegetable or chicken stock. Stir everything together thoroughly, then bring the mixture to a gentle simmer. Lower the heat and let it cook for about five minutes to develop the flavors.
  3. Add the noodles and pak choi: Add the noodles directly into the simmering broth and stir to prevent sticking. Cook the noodles for about 4 minutes or according to the package instructions until tender. Once the noodles are almost done, add the sliced pak choi and stir through the broth for about a minute until the pak choi turns bright green. Remove the saucepan from heat promptly after.
  4. Garnish and serve: Divide the spicy coconut noodles and pak choi among bowls, making sure to spoon plenty of the flavorful broth into each serving. Squeeze a wedge of lime over each bowl, then top with the finely sliced scallions and fresh cilantro leaves. Finish each bowl with an extra drizzle of chili oil for added heat and serve with additional lime wedges on the side.

Notes

  • Use noodles you prefer such as rice noodles, wheat noodles, or egg noodles depending on your taste.
  • The coconut milk should have a high coconut extract level (above 60%) for the best creamy flavor.
  • Lemongrass adds a unique citrus aroma but lemongrass paste can be used as a convenient substitute.
  • Adjust the level of chili oil to control the spiciness according to your preference.
  • For a vegan version, substitute fish sauce with additional soy sauce or a vegan fish sauce alternative.
  • Ensure the pak choi is fresh and crunchy to add a nice texture contrast to the creamy broth and noodles.

Find it online: https://bitezly.com/easy-spicy-coconut-noodles-recipe/