Name: Quick Spicy Coconut Noodles Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian Fusion
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 2 teaspoons ginger paste); 1 lemongrass stalk, crushed and chopped into 3 pieces (or 1 tablespoon lemongrass paste); 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; 2 heads of pak choi, sliced; 4 scallions (spring onions), finely sliced; Handful of cilantro (coriander) leaves; 1 lime, sliced into wedges

If you’re craving a bowl that bursts with vibrant flavors and warms you up from the inside out, the Quick Spicy Coconut Noodles Recipe is an absolute game-changer. This dish marries the rich creaminess of coconut milk with a fiery kick from gochujang and chili oil, all tied together with fragrant lemongrass and fresh herbs. It’s a perfect, fuss-free meal you can whip up in just 20 minutes, delivering complex taste without complicated steps. Whether you want a comforting dinner or an impressive yet easy recipe to share with friends, these noodles hit the spot every time.

Ingredients You’ll Need

A black bowl holds a thick, creamy orange sauce with a smooth texture filling most of the bowl. Inside the sauce, several fresh green bok choy leaves and white stems are placed on top and partially submerged. A woman's hand with a pink spoon is stirring the sauce, creating a swirl effect near the center of the bowl. The bowl is set on a white marbled surface with white flowers and a black-and-white patterned container in the background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is key because each one plays a vital role in building the bold, layered flavors and pleasing textures you’ll love. From the spicy gochujang paste to crunchy pak choi, every component adds its own magic to the dish.

Gochujang paste: The Korean chili paste brings smoky heat and deep umami to the noodles.
Soy sauce: Adds salty, savory richness that balances the spice.
Fish sauce: Provides a subtle tangy depth—swap for more soy sauce if vegan.
Chili oil: Infuses the broth with fragrant spice and a silky finish.
Garlic cloves: Crushed for aromatic punch and earthiness.
Ginger: Freshly grated to give a warm, zesty brightness.
Lemongrass stalk: Crushed and chopped to release citrusy notes that lighten the coconut milk.
Coconut milk: The creamy base with a lush tropical flavor, ideally with a high coconut extract level for richness.
Vegetable or chicken stock: Builds a savory, well-rounded broth that ties everything together.
Noodles: Your favorite type, cooked right in the broth for full flavor infusion.
Pak choi: Adds crunch, color, and a fresh green veggie touch.
Scallions: Finely sliced for a mild oniony crunch as garnish.
Cilantro leaves: Fresh herbaceousness to brighten the bowl.
Lime wedges: For squeezing over at the end to add a lively citrus lift.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Quick Spicy Coconut Noodles Recipe

Step 1: Cook the Aromatic Base

Start by warming a large saucepan over medium heat and add your gochujang paste, soy sauce, fish sauce, and chili oil. Stir these together for a minute or two until they become fragrant and meld into a spicy, umami-rich base. Then add the crushed garlic and grated ginger, cooking for another minute to release those bright aromatic notes that are the heart of this dish.

Step 2: Make the Broth

Pour in the luscious coconut milk along with the chopped lemongrass pieces and your chosen stock. Stir everything well and bring it to a gentle simmer. Lower the heat and let the flavors marry together for five minutes — this is when the lemongrass infuses the creamy broth with subtle citrus hints that perfectly balance the heat.

Step 3: Add the Noodles and Pak Choi

Next, add the noodles directly to your simmering broth. Stir to separate them and let them cook for about four minutes or according to your noodle package instructions. When the noodles are tender, stir in the sliced pak choi and cook for an additional minute until the leaves turn a vivid green and soften just right. Then, remove the pot from heat.

Step 4: Garnish and Serve

Divide the noodles and vegetables equally into bowls, making sure to spoon plenty of the delicious, saucy broth over them. Squeeze a wedge of lime into each bowl for a bright, refreshing contrast, then top with scallions and fresh cilantro leaves. Don’t forget one last drizzle of chili oil for an extra hit of flavor before serving with additional lime wedges on the side.

How to Serve Quick Spicy Coconut Noodles Recipe

Two white bowls of noodle soup sit on a white marbled surface. Each bowl has thin noodles in a light orange broth. On top of the noodles, there are bright green sliced scallions, dark brown chili oil spots, and charred green bok choy leaves. One bowl has a wooden spoon resting inside it, and there are two lime wedges placed on the edge of the same bowl. Nearby, more lime wedges and thin scallion curls lie on the marbled surface, with wooden chopsticks resting across the top of one bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The layering of garnishes makes this dish truly special. Fresh cilantro adds a herby brightness that cuts through the creamy broth. Scallions provide a gentle crunch with mild sharpness, and lime wedges bring zesty brightness to each mouthful. If you love heat, an extra drizzle of chili oil or a sprinkle of crushed red pepper flakes amps up the spice beautifully.

Side Dishes

This recipe shines on its own but pairs wonderfully with light sides like steamed dumplings, crunchy cucumber salad, or even simple spring rolls. A crisp, refreshing salad balances the rich coconut and spicy heat perfectly, making for a well-rounded meal that excites the palate.

Creative Ways to Present

For a fun twist, serve the noodles in individual large mugs or deep bowls for an informal gathering. You can also turn this into a noodle bar by offering bowls of extra herbs, lime wedges, chili oil, and scallions for guests to customize their bowls. Adding toasted sesame seeds or chopped roasted peanuts on top offers a lovely nutty texture contrast.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge for up to 2 days. The noodles will soak up the broth a bit more overnight, so you might want to add a splash of water or stock when reheating to refresh the texture.

Freezing

Because of the coconut milk base and fresh greens, freezing this dish isn’t ideal as the texture and flavor may change. It’s best enjoyed fresh or stored briefly in the fridge.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring frequently until warmed through. Add a little water or stock if the broth has thickened. Avoid microwaving if possible, to keep the texture of the noodles intact.

FAQs

Can I make this recipe vegan?

Absolutely! Swap the fish sauce for extra soy sauce or a vegan fish sauce alternative, and ensure your noodles don’t contain eggs. The rest of the ingredients are naturally plant-based and full of flavor.

What type of noodles work best?

Rice noodles, egg noodles, or even soba noodles all work great in this recipe. Just adjust the cooking time according to the package directions to achieve the perfect texture.

Is it very spicy?

The heat level is lively but balanced, thanks to the creamy coconut milk. If you prefer milder spice, reduce the chili oil or gochujang paste slightly, and adjust seasoning to taste.

Can I substitute lemongrass paste for fresh lemongrass?

Yes, lemongrass paste is a convenient alternative and works well. Use about 1 tablespoon as a substitute for one stalk of fresh lemongrass to maintain the citrusy brightness.

How do I store leftover broth separately from noodles?

If you anticipate leftovers, consider cooking the noodles separately and storing them apart from the broth to prevent sogginess. Reheat the broth on its own and combine just before serving.

Final Thoughts

This Quick Spicy Coconut Noodles Recipe is a vibrant, soul-satisfying meal that feels like a warm hug in a bowl. It’s straightforward enough for weeknight dinners but impressive enough to wow your guests. Give it a go—you’ll soon understand why it’s one of my all-time favorites to cook, share, and enjoy again and again.

Quick Spicy Coconut Noodles Recipe

Ingredients You’ll Need