Spicy Coconut Noodles
These Spicy Coconut Noodles are creamy, cozy, and full of bold flavor. The noodles cook right in a rich coconut broth with gochujang, garlic, ginger, chili oil, and fresh greens. This easy one-pot noodle recipe is perfect for a quick weeknight dinner when you want something warm, spicy, and satisfying.
Servings: 4
Ingredients
- 2 tbsp gochujang paste
- 1 tbsp light soy sauce
- 2 tsp fish sauce or use more soy sauce for a vegetarian option
- 2 tbsp chili crisp or chili oil, plus more for serving
- 2 garlic cloves crushed
- 1 tbsp ginger grated or 2 teaspoons ginger paste
- 1 lemongrass stalk crushed and cut into 3 pieces, or 1 tablespoon lemongrass paste, optional
- 1 can coconut milk 14 oz or 400 ml
- 5 cups vegetable broth or chicken broth
- 7 oz noodles such as ramen, udon, egg noodles, rice noodles, or spaghetti
- 2 heads pak choi sliced
- 4 scallions thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Add the gochujang paste, soy sauce, fish sauce, and chili crisp to a large saucepan over medium heat.
- Stir and cook for 1 to 2 minutes, then add the garlic and ginger and cook for another minute.
- Pour in the coconut milk and broth, then add the lemongrass if using.
- Stir well and bring the broth to a gentle simmer.
- Let the broth simmer for about 5 minutes so the flavors blend together.
- Add the noodles directly to the pot and cook for about 4 minutes, or follow the package directions.
- Add the sliced pak choi and stir for about 1 minute, until bright green and tender.
- Serve the noodles in bowls with broth, scallions, cilantro, extra chili oil, and a squeeze of lime.
Notes
- Add a splash of broth or water when reheating.
- For a vegan version, use vegetable broth and replace fish sauce with soy sauce.