Spicy Coconut Noodles (Printable Version)

A creamy, spicy noodle creation featuring rich coconut milk, fresh veggies, and aromatic spices. Ready to enjoy in one pot in 20 minutes.

# What You'll Need:

01 - 1 lime, sliced into wedges.

02 - 1 handful of cilantro, leaves only.

03 - 4 scallions, thinly sliced.

04 - 2 heads of pak choi, chopped.

05 - 7 ounces any noodles you like.

06 - 5 cups chicken or veggie broth.

07 - 1 can of coconut milk (14 oz, at least 60% extract).

08 - 1 lemongrass stalk, smashed and cut into 3 pieces.

09 - 1 tablespoon fresh ginger, finely grated.

10 - 2 garlic cloves, mashed.

11 - 2 tablespoons chili oil, plus extra for topping.

12 - 2 teaspoons fish sauce (or your preferred vegan swap).

13 - 1 tablespoon soy sauce.

14 - 2 tablespoons gochujang paste.

01 - On medium heat, gently warm up chili oil, gochujang, soy sauce, and fish sauce in a big pot. Stir for 2 minutes.

02 - Mix in garlic and ginger and let them cook for a minute or until they smell strong.

03 - Pour in the coconut milk, broth, and lemongrass. Lower the heat once it simmers and leave for 5 minutes.

04 - Stir noodles into the broth and cook for 4 minutes or follow the instructions on the package.

05 - Add chopped pak choi and let it cook for about a minute until it turns bright green. Turn off the heat.

06 - Scoop into bowls and sprinkle with scallions, cilantro, a squeeze of lime, and extra chili oil if you'd like.

01 - Noodles soak up liquid over time.

02 - Feel free to swap out the veggies.

03 - You can toss in a protein of your choice.

04 - Stays fresh for up to 3 days in the fridge.