Quick Spicy Coconut Noodles

What do you cook when you really can’t be bothered cooking? These one-pot, Quick Spicy Coconut Noodles hit the spot for me every time. Part ramen, part noodle soup, and part saucy noodle bowl, they’re creamy, delicious, and nourishing comfort food. Bonus: they take just 20 minutes to make! Perfect for lunch or dinner on a busy day, these noodles are sure to satisfy your cravings and impress your taste buds.

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes only 20 minutes from start to finish, making it perfect for weeknight dinners.
• Flavor-Packed: The combination of gochujang paste, coconut milk, and fresh ingredients creates a vibrant flavor that’s hard to resist.
• Versatile Ingredients: You can easily swap in different noodles or veggies based on what you have on hand.
• One-Pot Wonder: Less cleanup means more time enjoying your meal. Everything cooks in just one pot!
• Suitable for Everyone: This dish is vegetarian-friendly and can be made vegan by simply substituting the fish sauce.

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essentials you’ll need to whip up these delicious noodles.

Essential Tools and Equipment

• Large saucepan
• Cutting board
• Knife
• Measuring spoons
• Ladle

Importance of Each Tool

• Large saucepan: A spacious pot allows all ingredients to blend well while providing enough room for noodles to cook evenly.
• Cutting board: Protects your countertop while making it easy to chop veggies like pak choi and scallions.
• Knife: A sharp knife ensures precise cuts, making your prep work quick and efficient.

Ingredients

Here’s what you’ll need for these delicious Quick Spicy Coconut Noodles:

For the Broth

• 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 use 2 teaspoons of ginger paste)
• 1 lemongrass stalk, crushed and chopped into 3 pieces (or use 1 tablespoon of lemongrass paste)
• 14oz/400ml can of coconut milk (look for a coconut extract level above 60%)
• 5 cups/1.2 litres vegetable or chicken stock

For the Noodles

• 200g/7oz noodles of your choice
• 2 heads of pak choi, sliced

For Serving

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

How to Make Quick Spicy Coconut Noodles

Step 1: Prepare the Broth

1. Set a large saucepan over medium heat.
2. Add the gochujang paste, soy sauce, fish sauce (or alternative), and chili oil. Stir for about one to two minutes until fragrant.
3. Incorporate the crushed garlic and grated ginger into the mixture; cook for an additional minute.

Step 2: Simmer the Base

1. Pour in the coconut milk along with the lemongrass pieces and stock.
2. Stir everything together until combined. Bring it to a simmer.
3. Reduce heat and let it simmer for five minutes.

Step 3: Cook the Noodles

1. Add your chosen noodles directly into the broth.
2. Stir well and cook according to package instructions—usually about four minutes.
3. Once cooked, add in the sliced pak choi and stir for another minute until bright green.

Step 4: Serve Your Dish

1. Divide the saucy noodles along with pak choi into bowls.
2. Spoon plenty of broth over each bowl.
3. Squeeze lime wedges over each serving before topping with scallions and cilantro leaves.
4. Drizzle with additional chili oil if desired before serving with extra lime wedges on the side.

Enjoy your quick spicy coconut noodles as a delightful meal any day of the week!

How to Serve Quick Spicy Coconut Noodles

Serving Quick Spicy Coconut Noodles is all about enhancing their delicious flavors. You can personalize your bowls with fresh toppings and sides to elevate the experience. Here are some great serving suggestions.

Fresh Herbs

• Cilantro: A handful of cilantro leaves adds a refreshing touch to the dish.
• Basil: Thai basil can introduce a unique aromatic flavor that pairs well with coconut.

Crunchy Toppings

• Chili Flakes: Sprinkle some chili flakes for an extra kick of heat.
• Peanut Crumbles: Crushed roasted peanuts add a delightful crunch and nutty flavor.

Zesty Additions

• Lime Wedges: Squeeze fresh lime juice before eating for a citrusy brightness.
• Pickled Vegetables: Serve with pickled radishes or carrots for a tangy contrast.

Protein Boosts

• Grilled Chicken Strips: Add grilled chicken for a protein-packed meal.
• Tofu Cubes: For a plant-based option, crispy tofu complements the noodles beautifully.

How to Perfect Quick Spicy Coconut Noodles

Getting the most out of your Quick Spicy Coconut Noodles is easy with these simple tips. Follow these guidelines to ensure your noodles are always perfect.

• Use Fresh Ingredients: Fresh garlic and ginger enhance the flavor significantly, making your broth more aromatic.
• Adjust Spice Levels: Feel free to modify the amount of gochujang and chili oil according to your spice tolerance.
• Choose Quality Noodles: Opt for high-quality noodles that suit your preference, whether they are rice, wheat, or egg noodles.
• Don’t Overcook the Veggies: Add pak choi just in time to keep it vibrant and crunchy, preserving its nutrients and texture.
• Taste as You Go: Adjust flavors during cooking by tasting the broth; you can always add more soy sauce or lime juice if needed.

Best Side Dishes for Quick Spicy Coconut Noodles

Pairing side dishes with Quick Spicy Coconut Noodles can create a well-rounded meal. Here are some excellent options to complement this dish.

1. Spring Rolls: Fresh or fried spring rolls filled with veggies make for a light side.
2. Asian Slaw: A crunchy cabbage slaw tossed in sesame dressing adds freshness and texture.
3. Edamame: Steamed edamame sprinkled with sea salt is a great protein-rich snack.
4. Cucumber Salad: A refreshing cucumber salad dressed in rice vinegar balances out the richness of the noodles.
5. Miso Soup: A warm bowl of miso soup provides comforting flavors that pair well with spicy noodles.
6. Vegetable Tempura: Lightly battered and fried vegetables offer crispy goodness alongside creamy noodles.
7. Steamed Dumplings: Soft dumplings filled with vegetables or chicken make an excellent complementary dish.
8. Seaweed Salad: This tangy and slightly sweet salad adds a unique twist and enhances nutritional value.

Common Mistakes to Avoid

When making Quick Spicy Coconut Noodles, there are a few common pitfalls to steer clear of for the best results.

• Skipping the aromatics: Failing to sauté garlic and ginger can lead to bland noodles. Always start with these ingredients for depth of flavor.
• Overcooking the noodles: Different noodles have varying cooking times. Keep an eye on them to ensure they remain al dente for the perfect texture.
• Neglecting seasoning adjustments: Not tasting your broth before serving may result in an unbalanced dish. Adjust seasonings as needed for a more flavorful experience.
• Using low-quality coconut milk: Cheap coconut milk can affect the creaminess of your dish. Opt for high-quality coconut milk with a higher extract level for better taste and texture.
• Forgetting about toppings: Skipping fresh herbs and lime can diminish the overall flavor profile. Always finish your dish with cilantro, scallions, and lime for brightness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3 days for best quality and flavor.

Freezing Quick Spicy Coconut Noodles

• Freeze in a freezer-safe container or bag.
• Best used within 1 month for optimal taste.

Reheating Quick Spicy Coconut Noodles

• Oven: Preheat to 350°F (175°C). Place noodles in an oven-safe dish, cover with foil, and heat until warm.
• Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in short bursts, stirring between each session until heated through.
• Stovetop: Add a splash of stock or water to a pan over medium heat, then add noodles. Stir until warmed throughout.

Frequently Asked Questions

Here are some frequently asked questions about Quick Spicy Coconut Noodles that can help you make this dish perfectly every time.

How do I customize my Quick Spicy Coconut Noodles?

You can add proteins like chicken or tofu, or incorporate additional vegetables such as bell peppers or snap peas based on your preferences.

Can I make Quick Spicy Coconut Noodles vegan?

Absolutely! Simply replace fish sauce with more soy sauce or a vegan alternative to keep it plant-based while enjoying the same delicious flavors.

What type of noodles work best?

You can use any type of noodle you prefer—ramen, rice noodles, or even whole wheat options all work well in this recipe.

How spicy are these noodles?

The spice level can be adjusted based on your preference. Reduce the amount of gochujang paste if you prefer a milder flavor.

Final Thoughts

Quick Spicy Coconut Noodles are not only delicious but also incredibly versatile. This recipe allows you to adjust ingredients based on what you have on hand or your personal tastes. Whether you’re looking for a cozy dinner or a quick meal after a long day, these creamy noodles hit the spot every time. Don’t hesitate to try different vegetables and toppings to make this dish uniquely yours!

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Quick Spicy Coconut Noodles

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• Author: Amelia
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Quick Spicy Coconut Noodles are a deliciously creamy and comforting dish that comes together in just 20 minutes. This one-pot meal combines the rich flavors of gochujang paste, coconut milk, and fresh ingredients to create a vibrant bowl of noodles that will satisfy your cravings any time of day. Perfect for busy weeknights, these noodles are versatile and can be customized with various vegetables or proteins based on what you have available. With minimal cleanup required, you’ll spend more time enjoying your meal and less time in the kitchen.

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Ingredients

Scale 1x2x3x

• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 2 tablespoons chili oil (plus more to serve)
• 2 garlic cloves, crushed
• 1 tablespoon ginger, grated (or use 2 teaspoons of ginger paste)
• 1 lemongrass stalk, crushed and chopped into 3 pieces (or use 1 tablespoon of lemongrass paste)
• 14 oz coconut milk
• 5 cups vegetable or chicken stock
• 200g noodles of your choice
• 2 heads pak choi, sliced
• 4 scallions (spring onions), finely sliced
• Handful of cilantro (coriander) leaves
• 1 lime, sliced into wedges

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Instructions

1. In a large saucepan over medium heat, combine gochujang paste, soy sauce, and chili oil. Sauté until fragrant (about 1-2 minutes).
2. Add crushed garlic and grated ginger; cook for an additional minute.
3. Pour in coconut milk and stock; stir to combine and bring to a simmer. Let simmer for about five minutes.
4. Add noodles directly into the broth; cook according to package instructions (usually about four minutes).
5. Stir in sliced pak choi and cook for another minute until vibrant green.
6. Serve hot with lime wedges, finely sliced scallions, and cilantro leaves.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: One-pot
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 480
• Sugar: 6g
• Sodium: 890mg
• Fat: 21g
• Saturated Fat: 16g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg