Spicy Coconut Noodles (Print Version)
# Ingredients:
01 -
7 ounces of your favorite noodles.
02 -
5 cups chicken or veggie broth.
03 -
2 teaspoons fish sauce (vegan option works too).
04 -
2 tablespoons chili oil, save extra for drizzling later.
05 -
1 tablespoon freshly grated ginger.
06 -
1 crushed lemongrass stalk, split into 3 bits.
07 -
1 handful of fresh cilantro leaves.
08 -
1 tablespoon soy sauce.
09 -
2 garlic cloves, smashed.
10 -
2 small heads of pak choi, chopped up.
11 -
1 lime, sliced into wedges.
12 -
4 scallions, cut into thin slices.
13 -
2 tablespoons gochujang sauce.
14 -
1 can (14 oz) coconut milk (must be 60% extract or higher).
# Instructions:
01 -
On medium heat, stir gochujang, soy sauce, fish sauce, and chili oil for about 2 minutes in a big pot.
02 -
Toss in your crushed garlic and grated ginger. Let them cook for a minute, just until the kitchen smells amazing.
03 -
Pour in the coconut milk, broth, and lemongrass. Let everything gently bubble for 5 minutes on lower heat after it simmers.
04 -
Pop the noodles into the broth. Cook for 4 minutes or as the package says.
05 -
Stir in the pak choi for about a minute, just until it looks nice and green. Turn off the heat.
06 -
Scoop into bowls. Sprinkle on scallions, cilantro, a squeeze of lime, and a little drizzle of chili oil for extra punch.
# Notes:
01 -
If saving for later, note that noodles soak up liquid while sitting.
02 -
Switch up the veggies with what you like or have handy.
03 -
Feel free to add protein, like tofu or chicken.
04 -
Store in the fridge for up to 3 days.