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Spicy Coconut Noodles Recipe

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4.4 from 9 reviews

A vibrant and spicy coconut noodle dish featuring a rich, aromatic broth made with gochujang, chili oil, and fragrant lemongrass. This recipe combines silky noodles, crunchy pak choi, and fresh herbs for a quick and satisfying meal packed with layers of flavor and a hint of heat.

Ingredients

Sauce and Aromatics

  • 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 of 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: Heat a large saucepan over medium heat. Add 2 tablespoons of gochujang paste, 1 tablespoon soy sauce, 2 teaspoons fish sauce, and 2 tablespoons of chili oil. Stir the mixture for 1-2 minutes to combine and release the flavors, then add the crushed garlic cloves and grated ginger. Cook while stirring for another minute until fragrant.
  2. Make the Broth: Pour in the coconut milk, crushed lemongrass pieces, and the vegetable or chicken stock. Stir everything well to combine and bring the mixture to a gentle simmer. Lower the heat and let it simmer for 5 minutes to allow the flavors to meld.
  3. Add the Noodles and Pak Choi: Add your choice of noodles directly into the simmering broth and stir gently. Cook according to the noodle package instructions, approximately 4 minutes, until the noodles are tender. Add the sliced pak choi and stir through the broth for 1 minute until the greens turn bright and tender. Remove the pot from the heat.
  4. Garnish and Serve: Divide the noodles and pak choi, along with plenty of the flavorful sauce, between serving bowls. Squeeze a wedge of lime over each bowl, then top with finely sliced scallions and fresh cilantro leaves. Finish with an additional drizzle of chili oil. Serve with extra lime wedges on the side for added zest.

Notes

  • Use noodles of your preference: rice noodles, egg noodles, or wheat noodles work well in this recipe.
  • Adjust the spiciness by adding more or less chili oil and gochujang paste to suit your taste.
  • For a vegan version, replace fish sauce with extra soy sauce or a vegan fish sauce alternative.
  • Make sure to simmer gently to avoid curdling the coconut milk.
  • Garnishes like toasted sesame seeds or chopped peanuts can add extra texture and flavor.

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